Because it sounded rich, I decided to omit sugar in the shell and bake a savory tart. I also divided David's 9-inch tart recipe by a third to do my small 3 inch tart. First, mix 30 grams butter, a tsp of vegetable oil and a tbsp of water. I used salted butter so omitted the pinch of salt this warranted. I also omitted the tsp of sugar called for in the recipe, but do add it back if you are making a sweet version. David says to place this mix in a 210 C oven for 15 minutes. I put it in a small metal bowl and put it on the stove top on very low heat until the butter began to brown.
Remove it from the oven and quickly add 1/3 cup of flour. Mix until it forms a ball. Transfer the dough to a tart mold with a removable bottom and spread it a bit with a spatula. Once the dough is cool enough to handle, pat it into the shell and press it up the sides of the tart mold. Prick the tart all over with a fork and bake in an oven preheated to 210C for around 15 minutes or until it starts to turn a golden brown.
Remove from the oven and let cool, then fill with whatever takes your fancy. I added steamed mix vegetables lightly sautéed in olive oil with some salt and oregano, then topped the whole thing with grated cheddar and put it under the grill until the cheese melted.
The result is the tastiest, flakiest tart I've ever created. It was also the easiest tart recipe I've encountered. So if you've been holding back on making that favorite tart, try this one instead.
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