Fall is the perfect time to turn those root vegetables, leafy greens and sweet onions into a savory tart or rich quiche. This crumbly, peppery pastry dough is easy to make and works well in many platforms, for tarts and quiches, and also rolled thin and baked into crackers. Try using it for this delicious mushroom and speck tart for your Thanksgiving Day celebration and you'll be hooked on featuring the last of Fall's bounty in savory tarts well into the winter.
Savory pastry dough
2 1/2 cups all-purpose flour
2 sticks cold unsalted butter, cut into 1/2-inch pieces and chilled
1/2 teaspoon salt
1 teaspoon fresh cracked pepper
5 to 8 tablespoons cold water
1 tablespoon cold heavy cream
1. Combine the flour, salt and pepper in a large bowl. Mix thoroughly. Add the butter, and using a pastry cutter or two forks, work the butter into the dough, until it resembles small pieces in the dough. Add the 5 tablespoons of water and cream, and mix. Dough should stick together when pressed to form a ball. Add remaining water if needed.
2. Shape the dough into a ball and wrap in plastic. Chill for at least one hour. Remove dough from refrigerator and roll out on floured surface. Use to fill pie pans for tarts and quiche or cut out shapes to make savory crackers. Bake according to recipe directions.
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