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a rustic asparagus and burrata tart made with savory tart dough
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5 from 4 votes

Savory Tart Dough

Here's how to make a savory tart dough for a galette, crostata, or rustic tart. Makes one large shell that will serve eight people when filled.
Prep Time20 minutes
Cook Time40 minutes
Additional Time1 hour
Total Time2 hours
Course: Savory Tarts
Cuisine: American
Keyword: savory tart dough
Calories: 312kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 1 cup (120 grams) all-purpose flour
  • 1 cup (120 grams) whole-wheat pastry flour
  • 16 tablespoons (224 grams) cold salted butter, diced
  • 2 to 4 tablespoons 30 to (60 ml) ice water

Instructions

  • Place the flours into the bowl of a food processor fitted with the blade.
  • Add the cold diced butter and pulse until the mixture resembles coarse sand with some larger pea-sized pieces.
  • Add two tablespoons of the ice water and process for a moment.
  • Test to see if the dough holds together when you squeeze a bit with your hand. If not, add the remaining water and process again.
  • Use your hands to quickly form the dough into a ball. Then flatten into a disk between two approximately 14-inch square pieces of parchment paper.
  • Wrap in the parchment followed by a gallon-sized zip-top bag, and refrigerate for at least an hour (up to a week) before proceeding.
  • Remove dough from fridge about 20 minutes before you want to roll it out. Usually it's fine to pull the dough from the fridge when you start to gather the ingredients for your tart filling. 
  • Sprinkle a little bit of flour on each side of the dough and then replace the parchment. Using a rolling pin and turning the dough a quarter-turn clockwise every so often, roll the dough out between the parchment into a 14-inch circle (which should be about the same size as the parchment sheets themselves.
  • Remove the top sheet of parchment and slide the dough (still on the bottom sheet of parchment) onto a pizza pan or baking sheet.

Video

Notes

  1. I like to use a combination of all-purpose flour and whole wheat pastry flour, which is tender and light but also full of nutty, nuanced flavor (and a little bit more nutritive value, to boot). You can use the full amount of all-purpose flour if you'd rather.
  2. Use a really good-quality salted butter if you can. Here and virtually everywhere, I start with a cultured butter from grass-fed cows. This sounds fancy but doesn't have to be. Kerrygold, for example, is sold in most supermarkets at a reasonable price. Whatever you use, keep it nice and cold. If using unsalted butter, add ½ teaspoon fine sea salt to the mix.
  3. You can prepare the dough, wrap it well, and store it in the fridge for a week or in the freezer for up to a year before proceeding. If freezing, thaw in the fridge overnight before using. Roll out the dough, fill it, and bake your rustic tart right before serving.
  4. Please refer to this post for more information about filling and baking, but the summary is that after filling, you'll brush the crust with egg wash and bake the tart in the center of a 400°F oven for about 40 minutes.

Nutrition

Calories: 312kcal | Carbohydrates: 22.7g | Protein: 3.8g | Fat: 23.6g | Fiber: 2g