Roasted Red Pepper Tart with Olive Tapenade
2-1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried rosemary, finely chopped (optional)
12 tablespoons (1-1/2 cups) cold unsalted butter, cut into small cubes
3 tablespoons vegetable shortening, cut into small cubes
a bowl of ice water
Combine all of the dry ingredients (flour, salt and rosemary) in a large bowl and mix with a whisk.
Add the butter and vegetable shortening and cut into the flour mixture using a pastry blender or your fingertips. You want the mixture to resemble coarse oatmeal.
Add 4 tablespoons of ice water and begin gathering the dough together into a bowl. If the dough does not come together, add more ice water one tablespoon at a time.
As soon as the dough comes together into a ball, knead it a few times on a floured work surface.
Cut the dough in half and flatten each half into a disc. Wrap in plastic and refrigerate for at least 30 minutes.
When your ready to make your tart shell, preheat the oven to 400 degrees F.
Roll out one of the discs into an 11-inch circle and gently fit the dough into a 9-inch pan. Press the dough firmly into the pan and remove any excess dough.
With a fork, prick the base of the dough.
Line the tart with aluminum foil and place either pie weights or dried beans on the aluminum foil. This is called blind baking the tart. Bake for 10 minutes.
After 10 minutes, remove the foil and pie weights/dried beans. Bake for an additional 5 minutes.
Remove the tart and let cool while you prepare the filling.
Note: This pastry recipe will yield two 9-inch tarts. You will need a 9-inch tart pan with removable bottom