Recipe Source

Ridiculously Easy Press-In Tart Crust (for Sweet or Savory Tarts) - The Café Sucre Farine

Broccoli-Pecorino Tart Recipe | Martha Stewart

Ingredients 

For a savory crust:

1 ½ cups all-purpose flour

1 teaspoons sugar

¾ teaspoon teaspoon kosher salt

9 tablespoons butter

1 tablespoon water if dough is too dry

1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced

2 tablespoons olive oil

2 cloves garlic, thinly sliced

1/2 teaspoon red-pepper flakes

Salt and pepper

1/2 cup shaved Pecorino Romano (2 ounces)

Special Equipment 

Sheet pan

Knife

Steps

Dough Instructions

1. Preheat oven to 350°F. Spray a 9, 10, or 11-inch tart pan with a removable bottom generously with non-stick baking spray. Line the pan with a round of parchment paper. Set aside.

2. Line a sheet pan with foil or parchment paper (for easily clean-up). Set aside.

3. Combine the dry ingredients (flour, sugar, and salt) in a medium-large size bowl and stir to combine. Make a well in the center and set aside.

4. Place the butter in a microwave-safe, medium-size bowl. Cook on high power for 1 minute or until melted. (if you don’t have a microwave you can melt the butter on the stovetop in a small saucepan.)

5. Pour the butter into the well, making sure to scrape the bowl to include all of the butter. Stir until the dry ingredients are incorporated and the dough comes together and/or forms large crumbles. If the dough seems dry, you can add a bit of water.

6. While the dough is still warm crumble two thirds of it around the edges of the prepared tart pan. Press it evenly around the sides and out onto the outer edges of the bottom of the pan.The sides should be a little thicker than the bottom for structural support.

7. Crumble the remaining dough into the open space in the pan. Press it in firmly with your fingers and the palm of your hand until the tart pan is completely lined with dough. If the dough seems sticky, you can dust your fingers with a small amount of flour.

8. Use a straight-sided, round measuring cup or a flat bottom glass to smooth out the edges and further compact the dough in the bottom of the pan. Dip the cup or glass in flour if there is any problem with stickiness.

9. Prick the dough all over the bottom with a fork to prevent puffing.

10.  Refrigerate dough