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Add a photoServings: 6
Ingredients
- 1/3 c. fresh basil leaves
- 1 x clove garlic
- 1 1/4 c. unbleached all-purpose flour
- 1/2 tsp kosher salt
- 8 Tbsp. unsalted butter, (1 stick) chilled and cut into 8-10 pcs
- 4 Tbsp. ice water, (to 5 tbsp)
Directions
- Place the basil and garlic in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, till finely minced. Add in the flour and salt and pulse several times to combine.
- Place the butter in the work bowl. Pulse about 10 times, or possibly till the mix resembles pea-size crumbs.
- Add in the water, 1 Tbsp. at a time, pulsing several times after each addition. After 4 Tbsp. have been added, process the dough for several seconds to see if it is coming together in a ball. If not, add in the remaining 1 Tbsp. of water. Once the dough seems to be coming together, continue processing till it comes together in a ball. Remove the dough from the food processor.
- Flatten the dough into a 5-inch disk. Wrap it in plastic and chill at least one hour. (The dough can be placed in a zip-lock plastic bag and refrigerated for several days or possibly frzn for a month. If frzn, defrost the dough in the refrigerator.)
- Remove the dough from the refrigerator and roll it out on a lightly floured surface into a 12-inch circle. Lay the dough over the tart pan and press it into the pan. Trim the dough and proceed with the tart recipe as directed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 6 servings | |
| Calories 231 | |
| Calories from Fat 137 | 59% |
| Total Fat 15.62g | 20% |
| Saturated Fat 9.77g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 197mg | 8% |
| Potassium 37mg | 1% |
| Total Carbs 20.05g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.09g | 0% |
| Protein 2.91g | 5% |
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