I went through a phase where I made a lot of tarts. And I mean, A LOT. We are not talking one tart here, another tart there. I was on a mission to perfect the art of tart making. Okay, not really. I just wanted to use the tart pan we got from our wedding registry that had sat in the cabinet for over 4 years. It seemed so necessary at the time….
Anyway, as we all know, baking is not midEATS’ forte. We thrive on our savory Middle Eastern roots. But this tart dough is one recipe that I am quite proud of, because it not only works, but is easy, and even the baking handicapped can do it! I must have read at least 30 different tart dough recipes online before I got a grasp of the basic ingredients, and then I dove right in. I broke every conventional “must follow directions to bake” rule (ahem, as always…), and to my surprise, it turned out wonderful. And it did not only once, but many times.
SO, I am glad I wrote it down to share. Particularly since I am in a festivus mood, I figured this is perfect for a holiday savory tart. In this recipe, I used rosemary, but you can use thyme, za’atar, herbs de provence…basically anything you are in the mood for! And the best part? The recipe yields enough to make two tarts. I find that tarts get eaten quickly, so two is definitely the way to go.
You are probably asking yourself – “What does this have to do with the Middle East?” Well, baked goods and bread are an essential part to the Middle Eastern diet. Living in Abu Dhabi, all the weight I have gained has ben from savory carbalicious cookies, breads, snacks, etc. I have taken this tart, and made some fun Middle Eastern inspired ones, such as my very own Mediterranean Olive and Caramelized Onion Tart, as well as an Eggplant Ricotta Tart. Delish!