Savory Rosemary Crust

This crust recipe is so easy, I honestly couldn’t believe how delicious it was. I always assumed tart crust recipes were intricate, it always put me off from trying. Boy, was I wrong!

I took this simple tart recipe from the New York Times, and reworked it to better fit the recipe I had in mind. I wanted something herbal and savory to help bring out the flavors in my dish. I am a huge fan of Rosemary, I use it in so many of my recipes when I want that extra pizzazz! Try out this simple recipe for your next Brunch, and your friends will love it!

Rosemary Crust

Makes 1 crust

Total Cooking Time: 90 mins + baking time

• 1 3/4c Flour + 4 tbs divided
• ½ tsp Kosher Salt
• 9 tbs Unsalted Butter, cut into small pieces
• 4 tbs Cold Water
• ½ tbs Dried Rosemary

Directions

1. Add flour, butter, salt + rosemary to food processor. Pulse until coarse + crumbly
   • **Do not overmix!
2. Add cold water, and pulse until combined
3. On a lightly floured surface, place dough and knead to combine. Roll into a ball and wrap with plastic wrap
4. Place in fridge for at least 1 hour. If overnight, let sit at room temperature before rolling out
5. Preheat oven to 350°F. Roll out dough to fit tart pan
   • If dough is overflowing, fold the sides into itself. Make sure all corners are pulled tight.
6. Prick the bottom of the pan with a fork, and cover with parchment paper. Place pie weights (dried beans or uncooked rice is fine) on top to keep crust from rising
7. Bake for 25-30 mins, or until cooked
8. Remove and let cool completely before adding filling