This recipe makes enough for one tart, and is especially delicious with our Carmelized Onion and Gorgonzola Tart. Usually, people think puff pastries are excessively hard to make and time consuming. This recipe isn’t, at all. We promise. Try it!
1 cup all-purpose flour $0.05
1/4 teaspoon salt $free (ish)
1 stick cold unsalted butter $0.24
1/4 cup cold water $free
Total cost = $0.29
Combine the flour and salt in the bowl of a food processor fitted with the medal blade. Pulse several times to mix. Cut the butter into about 10 pieces and add to the bowl. Pulse until the mixture is coming together as a dough. Add the water and pulse until the dough forms completely. Invert the food processor bowl over a floured work surface to turn out the dough. Press the dough into a rough rectangle. (When making a tart, we suggest pressing the dough out onto floured parchment paper, which is easily transferable to a baking sheet or tart pan.)
Flour the dough and press, don’t roll, with a rolling pin to flatten. While pressing, continue to fold the dough on top of itself and continue pressing. Press to the desired size, and ENJOY!
You may keep the dough refrigerated for 2 to 3 days.