Made this savory tart (pictured below) as an appetizer to start off a multi-course dinner, but it would be great w/ a salad for dinner or as part of a brunch meal.
I have been churning out different versions of savory tarts on a regular basis after being won over by a dough recipe by Paul Bertolli in the SF Chronicle Cookbook (vol. 1 w/ the yellow cover). It is the easiest recipe ever and is made w/ a bowl and one's hands...no need to drag out the processor or mixer!
I also like that it isn't loaded w/ lots of butter (only 2.5 TB). As such, it's not flakey but more stiff and crunchy w/ a little bit of chew. Sort of like a non-yeast pizza dough. Very easy to handle. His recipe uses sauteed leeks, fresh herbs, white cheddar, and tomato rounds, but the variations are infinite and I liked my version w/ pancetta better.
Here's the dough recipe paraphrased: In a bowl, mix together 2.5 TB finely cubed, chilled unsalted butter w/ 1 c. of AP flour til flour has coated the butter cubes. Add a good pinch of salt. Run your fingers through the mixture to break up and incorporate til it looks like granola. Using 5 TB of ice water, slowly incorporate into butter-flour mixture til it just comes together but isn't wet or sticky. You don't have to use up all the water. If dough is too sticky, then sprinkle in a little more flour. Gently knead to just bring the dough together, shape into a disc, dust w/ flour, and wrap in plastic wrap. Refrigerate for at least 30 min., ideally 90 min.
Roll out dough to about 11-13", depending on how thick you want the crust. Move to baking sheet that's been dusted w/ flour or cornmeal. You can also bake directly on pizza stone. Leave a 1" perimeter around edge, and brush bottom w/ a little EVOO. Add toppings in this order: sauteed (not caramelized) onions, chopped sage, grated emmenthaler cheese (gruyere or swiss would be fine alternatives), pancetta (or bacon), black pepper. Fold up edges and brush on a little EVOO. You can use any toppings, but soften/wilt most veggies first and add fresh herbs underneath the top layer so they don't burn.
Bake in 400F oven til crust is golden brown and cheese has melted, about 30-40 min. Remove from oven and let rest on the pan to crisp bottom further. Finish w/ any fresh herbs if you'd like. Slice into wedges and serve. Hope you enjoy it and are inspired to create your own variations!
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