Think biscuit meets tart/pie dough. You’ll want to keep this on hand.

I came across it by a colleague of mine from culinary school. I have adapted it over time, but for the most part this recipe has stayed the same and consistently produces a tasty savory crust. Options are limitless as to what can be made into a tart. Whether free-form or with a mold, tarts are a beloved treat worth sharing with friends and family. I have used this recipe for over 20 years. Its reliable, easy, versatile and super tasty.

Savory Tart Dough

12 oz AP Flour

4 oz Butter, cubed

4 oz Cream Cheese, cubed

1/4 t Kosher Salt

2T Fresh herbs (I usually only use parsley and chives)

1. Put all of the ingredients into a food processor and pulse until all of the ingredients come together and look like coarse cornmeal. (It should not full come together)
2. Pour the dough out onto parchment paper or food film and push together to form a loose ball. wrap and chill for 30 minutes.
3. Pull dough out of fridge, dust with flour and roll out to desired shape.
4. Prick with a fork prior to baking.
5. Bake in a 375 degree oven until lightly browned.