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Gruyere Pastry Dough

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Active Time:  10 Minutes
Total Time:  2 Hours 10 Minutes
  Makes one tart crust
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.
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
Other necessary recipes:
Wild Mushroom Tart
TO MAKE THE PASTRY: 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.

Recipe created exclusively for by Brigit L. Binns.

Serving size = 1/10 pastry

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes one tart crust
Calories: 204
Fat. Total: 14g
Fiber: 1g
Carbohydrates, Total: 14g
Sodium: 104mg
% Cal. from Fat: 62%
Cholesterol: 59mg
Protein: 6g
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