This made a great crust for my tomato tart.
1.3 c. fresh basil leaves
1 med. garlic clove (I used 2)
1 1/4 c. unbleached flour
1/2 tsp. kosher salt
8 tbs. (1 stick) unsalted butter,chilled and cut into 8-10 pcs.
4-5 tbs. water
1. Place basil and garlic in bowl of food processor. Process, scraping down as needed til finely chopped. Add flour & salt; pluse to combine
2. Add butter. Pulse about 10 times or til the mix resembles pea sized crumbs.
3. Add water, 1 tbs. at a time, pulsing several times after each addition. After 4 tbs. water have been added, process dough for several seconds to see if the mix forms a ball. If not add remaining water . Process til dough forms a ball (mine didn't but it was ready to work with).
4. Flatten to 5 inch disk. Wrap in plastic, refrigerate for at least 1 hour. The dough can be zip locked and refrigerated for several day or frozen for 1 month. If frozen - defrost the dough in fridge.
1.3 c. fresh basil leaves
1 med. garlic clove (I used 2)
1 1/4 c. unbleached flour
1/2 tsp. kosher salt
8 tbs. (1 stick) unsalted butter,chilled and cut into 8-10 pcs.
4-5 tbs. water
1. Place basil and garlic in bowl of food processor. Process, scraping down as needed til finely chopped. Add flour & salt; pluse to combine
2. Add butter. Pulse about 10 times or til the mix resembles pea sized crumbs.
3. Add water, 1 tbs. at a time, pulsing several times after each addition. After 4 tbs. water have been added, process dough for several seconds to see if the mix forms a ball. If not add remaining water . Process til dough forms a ball (mine didn't but it was ready to work with).
4. Flatten to 5 inch disk. Wrap in plastic, refrigerate for at least 1 hour. The dough can be zip locked and refrigerated for several day or frozen for 1 month. If frozen - defrost the dough in fridge.