Many years ago, I discovered that making dough with my new food processor would forever banish crafting it by hand…
For the last 25 years, my food processor has been one of my most trusted and reliable kitchen tools. Attempting to cook without it is truly debilitating. This beloved kitchen whiz is great for making sauces like pesto, liquefying soups or coulis, and slicing pounds of carrots in a flash… but it’s also a magic tool for making the most perfect dough for tarts and quiches.
This Parmesan dough is my basic crust for savory tarts and quiches. I created this recipe many years ago, when I discovered that making dough with my new food processor would forever banish crafting it by hand – what a relief!
This tart or quiche crust recipe is not only easy to make (and foolproof!); it’s incredibly crumbly and light – making your savory quiches or tarts as delicate as they could possibly be.
Parmesan tart or quiche crust
makes dough for 1 large tart
active time: 30 min
- 1 1/4 cups unbleached all-purpose flour
- 2 tablespoons pine nuts or blanched almonds
- 1/4 cup finely grated Reggiano Parmesan
- 1/2 teaspoon sea salt
- 8 tablespoons unsalted butter (4 oz) (115 g) – cold, cut in 1″ chunks
- 3 tablespoons milk – cold
- unbleached all-purpose flour to roll the dough
- 10″ to 11″ tart mold with removable bottom – buttered
- Preheat the oven to 325ºF (170ºC).
- Step 1:
Place the flour, nuts, Parmesan and salt in the bowl of a food processor. Process at high speed for 30 seconds until the nuts are finely chopped. Add the chunks of cold butter, making sure they don’t touch each other, and pulse until the mixture looks crumbly. Drizzle the cold milk evenly over the flour mixture and pulse until the dough comes together. Place the dough on a work surface. Form a single ball and flatten with the palm of your hand to form a 1 1/2″ thick circle. Wrap the dough in plastic wrap and refrigerate for 20 to 30 minutes until cold, but still pliable. - Step 2: Remove the dough from the refrigerator, unwrap it and set it on a floured surface. Sprinkle the top of the dough with flour and roll it out into a 12″ circle. Carefully arrange the dough in the prepared mold and trim the excess around the rim. Place the mold in the freezer for 5 to 10 minutes until firm. Line the dough with aluminum foil and press carefully but firmly against the sides. Place the mold on a baking sheet and bake for 20 minutes until pale yellow at the edges. Remove from oven and let cool for 10 minutes. Carefully remove the foil. Use the tart shell to make your savory tart or quiche recipe of choice.
WOW that rocked the quiche party thanks for the recipe
Hi Vivianne,
As always, such a good recipe and works so well, even with substitutions. Thanks!!
Hello, first time on your site,I just made zucchini flours with beer batter. Thanks,perfection and so tasty.Now I would like to make your tomatoe tart,but parmesan tart has nuts. I am very allergic to nuts and especially almonds.What can I substitute with?Thank you.Lily
Hi Lily, Thank you for your note. I am delighted you enjoyed the beer-battered zucchini flowers! As for the tart dough, you could substitute the almonds with a seed, like sunflower seeds. Or simply substitute the 2 tablespoons of almonds/pine nuts with 2 tablespoons of flour. Enjoy making your tart!
I am without, I know, I know, a processor, all is still done by hand.
How would I work this with out the use of the processor?
Hi again, Marlene, yes, you can make the dough by hand, but it’s a bit hard not to overwork it. The dough will get very stiff if overworked. Try cutting the cold butter in small pieces and incorporating it with a fork first, before you finish it with your hands. Let me know how it turns out!
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I liked your recipes very much and would like to receive the
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Thank you, MJK
Hi Maria, I sent you an email about this yesterday, but just is case… There is no cost for the newsletter. I’m so glad you’re enjoying the recipes. Thank you for stopping by!
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