Tart dough from Around My French Table: More Than 300 Recipes from My Home to Yours (page 498) by Dorie Greenspan

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

  • rosasharne on March 16, 2026

    My go to quiche dough--I roll it out pretty thin before chilling.

  • cynthia_oi66aj on February 28, 2026

    Best recipe for a savory tart dough. Comes together quickly in the food processor. I find that patience helps with this. The dough starts out crumbly and dry. I bring it together using fraissage (pressing the crumbs together and out with the heel of the hand). I also chill it overnight, which allows the small amount of liquid to distribute itself evenly through the dough. I roll it out between two sheets of parchment and freeze the dough in the pan lined with foil. And pie weights.

  • abrownb1 on November 23, 2025

    Doubled and followed the food processor instructions. I needed to add a little extra water. I put one in the freezer for another time and par-baked the other for quiche. I did find that waiting until the crust was browning at the edges was too much for the quiche recipe in the book so I'd go lighter next time. I par-baked the crust 24 hours in advance and kept it wrapped in plastic at room temperature until needed. Worked perfectly.

  • smtucker on September 13, 2018

    The perfect path brisée recipe! Not too rich, not too lean. Needs more chilling so plan your time accordingly. Used for Gerard's Mustard Tart, Bonne Idea version with sliced garden tomatoes.

  • Kojak on December 06, 2016

    Used for Gerard's Mustard Tart (p154) and it turned out great.

  • stockholm28 on May 13, 2014

    I had a very difficult time rolling out this dough and had to "patch" many spots. It was too dry and I should have added a little more water.

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