<\/div>\n

<\/p>\n

I recently made a savory tomato tart<\/a> with mozzerella for the family. Big hit, especially with the kids who have suddenly found anything with fresh tomatoes heaven (last year it was barely edible…). The first thing I did was line the pastry mold with pie dough. If you have a tart mold and are unsure of how to line it, here is a refresher course: yes, it’s as simple as it looks. <\/p>\n

Roll out your pastry dough, which could be anything from standard pie dough or shortcrust pastry, or a sugar dough (p\u00e2te bris\u00e9e, p\u00e2te sucr\u00e9e or even a p\u00e2te sabl\u00e9e). Make sure it is at least big enough for your tart mold, but not so big as to create a problem when pressing it into the mold itself.<\/li>\n

Roll up the pie dough on the rolling pin.<\/li>\n

Begin to unroll it beginning on one end and ending on the other.<\/li>\n

Gently press the bottom in first, and lay the overhang around the sides. Roll the pin over the top to trim the crust.<\/li>\n

Press the sides to create an even shape and thickness.<\/li>\n

Ready for filling or blind baking.<\/li>\n<\/ol>\n
<\/p>\n
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