Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Pastry Dough




Source of Recipe


Mai


Recipe Introduction



This recipe makes a crust large enough for a 13x9 or 12-inch round tart pan. Use it for the Wild Mushroom Tart or substitute it for the crust of any quiche or savory tart.




Recipe Link: `

List of Ingredients




Makes one tart crust
For the Pastry:

4 ounces Gruyere cheese, cut into 1/2-inch chunks

1 1/2 cups (7 1/2 ounces) all-purpose flour

1/4 teaspoon salt

1/2 cup (4 ounces) chilled unsalted butter, cut it into 1/2-inch pieces

1 large egg, lightly beaten

2 to 3 tablespoons cold water



Recipe



Place the cheese in a food processor and pulse 3 or 4 times until crumbly. Add the flour and salt and continue to pulse just until the cheese is finely crumbled and the mixture looks dry. Add the butter and pulse 2 or 3 times, until the mixture resembles fluffy, fresh bread crumbs. Drizzle the beaten egg evenly over the surface of the mixture and pulse twice. Scrape down the sides of the bowl and then sprinkle 2 tablespoons of the water over the surface of the mixture. Pulse again until the chunks come together into a rough mass. If the mixture does not form a shaggy clump within about 5 seconds, scatter another tablespoon water over the surface and pulse again just until it comes together. Form into a disk and wrap with plastic wrap. Refrigerate for at least 2 and up to 24 hours.