Yogurt tart dough (Pâte à tarte au yogurt) from The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • amandacooks on January 17, 2017

    I really love this tart dough. It is tender and has a slight tang from the yogurt. This recipe has become by go-to for savory tarts and quiches. I like to make it with olive oil and substitute white whole wheat flour for some of the AP flour (in approximately the same ratio as the buckwheat variation); the whole wheat flour gives it a pleasant nutty flavor. The dough comes together quickly with a dough whisk and rolls out easily. I'd like to try the butter version the next time I make a dessert tart.

  • Zosia on May 22, 2014

    I was quite concerned that the olive oil and buckwheat variation of this recipe was too soft and moist to work with even after refrigeration. A light dusting of flour on parchment was all it took to roll out beautifully. It baked up crisp and golden with an earthy flavour and a slight tang....it would make great crackers. I used it for the Asparagus Buckwheat Tart (page 40).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.