Parmesan Herb Tart Dough
Serves: enough for two bottom crusts
  • 2¼ cups flour
  • ½ cup Parmesan cheese, grated
  • ½ teaspoon salt
  • 1½ stick cold butter, cut into small pieces
  • 1 egg yolk
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon fresh oregano, chopped
  • ½ teaspoon fresh thyme
  • ¼ - ⅓ cup cold water
  1. In a food processor, pulse together the flour, cheese and salt.  Add butter and pulse until butter pieces are the size of small peas.  Add egg yolk and herbs and pulse until just combined.  Slowly add the water and pulse until the mixture just begins to hold together.
  2. Turn the mixture out onto a clean counter and form into a disk. Cover completely in plastic wrap and refrigerate until ready to use, at least 30 minutes.
Recipe by Seasons in Vermont at