Making tart crust can seem intimidating but give this savory tart crust a try for an easy and delicious crust!
You can get anywhere in life if you have a savory tart crust recipe in your back pocket. Well, not really, but you sure can do a lot in the kitchen with a good savory crust recipe.
Seriously. Everything from a breakfast quiche to delicious savory tarts… and trust me, there’s a lot out there to pick from!
Savory tarts like caramelized onion ones to Italian sausage filled ones or even a vegetable tart are all great filling ideas for this crust.
And a great tart crust like this deserves a great filling. With such a wide range of options out there the hardest part is choosing which one to try first.
While tart crusts are often seen as a cookie-like structure beneath something sweet, this savory tart crust recipe tosses all those preconceived notions aside and shows you that it can be even more than that.
Infused with seasonings this isn’t your ordinary crust recipe. Despite how much “extra” it is, it isn’t any extra work to make! Doesn’t that just sound great? I thought so! 😉
Why should I bake my crust before use?
Prebaking your tart crust (also known as a blind bake) is a great way to keep your crust nice and crisp while baking with a filling.
Not only that, but it also helps to keep it from getting soggy. Who likes a soggy crust? I’m guessing no one.
There are also some tart filling recipes out there that don’t require any baking (or have just a few minutes to bake).
Since it’s not enough time to cook both the crust and the filling at the same time so this helps to get it all finished correctly and easily.
How to make savory tart crust
- In a bowl, combine your flour, salt, pepper, and the ground thyme.
- Cut in the butter until it’s the size of peas. You can use a pastry cutter or a food processor to make this even easier but some people do a two fork or two butter knife method. Choose the one you like best.
- Add in the egg yolk and water. The dough will be very loose but it should still hold together when you squeeze it. If not, add in another tablespoon of water to get it to the right consistency.
- Press the dough into an ungreased tart pan in an even layer and then chill it in the fridge for at least 45 minutes (or up to 3 days) in advance before using.
- If you need to prebake the crust before using you can bake it in an oven at 375F degrees for 10 minutes for a partial bake. Just make sure to line that inside of the tart crust with parchment paper or foil and then topping it with pie weights to keep the crust from puffing up too much while baking.
- If you need to do a full bake, follow the above step then remove the foil and pie weights. Bake for an additional 10-15 minutes until golden brown and then use as needed.
Savory Tart Crust
- 1 1/2 cups flour all-purpose
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon thyme ground
- 1/2 cup butter very cold and cubed
- 1 egg yolk
- 2 tablespoons water see note
- Combine flour sugar, salt, pepper, and thyme.
- Cut in the butter until it is the size of peas – this is easily done with a pastry cutter or in a food processor.
- Combine with the egg yolk and water. The dough will be very loose but hold together when squeezed. You may need to use an additional tablespoon of water to get the correct texture.
- Press the dough into an ungreased tart pan in an even layer. Chill for at least 45 minutes, or up to 3 days before using.
- If you need to pre-bake your tart crust, bake it at 375ºF for 10 minutes for a partial bake. Line the tart crust with parchment or foil before baking and fill it with pie weights.
- For a full bake, follow the directions in the step above but remove the pie weights after 10 minutes and continue to bake without them for 10-15 more minutes until it's golden brown.
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