Parmesan Tart Dough

This delicious tart crust is perfect for any savory tart or quiche. There are beautiful layers of Parmesan in every crusty, flaky and buttery layer. You can store it in the freezer until that moment when inspiration or hunger just hits you.

Print Recipe

Total Time 1 15

Course Baked Goods, Snack

Cuisine French, Italian

Servings 10 x 17 inch rectangular tarts

Ingredients

Parmesan Tart Crust

2 cups flour all-purpose
1 tsp kosher salt
1 cup grated Parmesan
1 cup cold butter cut into cubes (freeze for 10 minutes before making the crust).
1/3 cup cold water

Instructions

Freeze the butter cubes for 10 minutes before making the pie crust.
Compile all of the ingredients in a food processor.
Pulse to cut the butter and cheese into the dry ingredients until the butter is pea-sized.
Add the cold water, 1 tbsp at a time, while pulsing to combine. Stop adding water once the consistency is dough-like.
Remove the dough from the food processor. Place it onto a work surface and consolidate it with your hands to make one cohesive ball. If saving for later, wrap the dough in cling wrap and freeze until 1 hour before you're ready to use it. NOTE: Don’t overwork it because the temp in your hands will inadvertently warm up the dough and we want it to stay cool.

Notes

If you use beans as pie weights it's not recommended to eat them at a later time. But you can reuse them as pie weights.

Keyword all purpose flour, balsamic glaze, basil, black pepper, butter, cherry tomatoes, kosher salt, mozzarella, olive oil, Parmesan, salt, water

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