I’m mildly obsessed with this super simple tart dough recipe I found on chef/author David Lebovitz’ blog. Brown butter tart dough, French tart dough; whatever your name for it, it is flaky and delicate and delicious. I’ve used it for sweet (strawberries layered over a fabulous pistachio cream I picked up in Italy):

Strawberry Tart

And savory:

Pesto, goat cheese, and sun-dried tomato quiche

The crust is made by melting butter, oil, water, sugar, and salt in the oven until the butter is bubbling and brown. Then carefully mix in some flour. That’s it! I prebaked the crust as in Mr. Lebovitz’ instructions for the strawberry tart, and when cool, spread my pistachio cream across the bottom and arranged strawberries over it. I then brushed the top with a tart glaze (melted jam with a little water) to finish. I left the crust unbaked for the quiche which is really just as easy as the crust and tart. Spread some pesto, dollop some goat cheese, pour some eggs, and voila! Recipes for tart dough and quiche after the jump.

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