Cherry tomato tart
Cherry tomato tart
Rating: (1 rated)
  • 1 cup (250 ml) unbleached all-purpose flour
  • 6 tbsp (90 ml) cold salted butter, diced
  • 3 tbsp (45 ml) cold milk
  • Preparation
  • In a food processor, pulse the flour and the butter until the butter is the size of small peas. Add the milk and pulse until a ball begins to form. Remove the dough from the processor and shape into a square with your hands.
  • On a floured work surface, roll out the dough into a 16 x 6-inch (40 x 15 cm) rectangle. Line in a 14 x 4-inch (35 x 10 cm) rectangular tart pan. Place in the freezer for 15 minutes or refrigerate for 30 minutes.
  • With the rack in the lowest position, preheat the oven to 400°F (200°C).
  • Description
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