Want to learn how To Make Basic Savory Tart Crust from Scratch? This tart dough recipe produces an incredibly flaky savory crust. French style tart crust for 9.5 inch tart pan. You can use this recipe with endless savory fillings (as opposed to sweet).
06If your foil gets stuck to the dough, don’t remove it and refrigerate the tart shell with foil on top. After your crust has been refrigerated for at least an hour, you will be able to remove foil easily. Or leave that same piece of foil while you bake the shell with weights as described further.
07Place the tart pan with the dough in the refrigerator for an hour or overnight (covered with plastic wrap).
08How to bake tart crust:: Preheat oven to 400 F.
09Remove the tart pan (with the tart crust) from the refrigerator. Remove plastic wrap from the tart crust. Line the cold tart crust with a sheet of aluminum foil, with edges hanging over the sides of the tart pan.
10Place pie weights into the shell. I use rice, beans, or quinoa.
11Bake for 15 minutes. Remove from oven, lift the foil and weights out of the pan.
12Continue baking the tart shell without weights and aluminum foil for 15 minutes, until golden brown color.