Savory or sweet, tarts are always pleasant and easy to eat, that's why I'm giving you the base for both sweet and savory flavors!
Method A: Place all the ingredients for the dough in a small bowl and knead until all the ingredients are uniform together and become a nice dough.
Method B: Put all the ingredients in a food proccesor with the frozen butter, until the ingredients are somewhat uniform. Then knead them by hand to make a nice dough.
Butter a 20x25cm / 8”x10” baking pan or ovenproof dish or special for tarts with a diameter of appox. 23 cm/ 9”. If the pan is not fireproof, place a parchment paper in the pan.
Spread the dough well on the bottom of the pan and try to have a height of around 1 centimeter / ½” (The width of your pinkie finger is about 1 centimeter.) on the sides. You can do it either by hand or by opening a phyllo between 2 parchment papers. Whatever suits you.
Pierce the dough with a fork in several places.
Put a sheet of parchment paper on top and add chickpeas (dry) or rice (uncooked) so that the dough does not swell during baking.
Bake for about 25 minutes at 180°C/350°F.
Remove the parchment paper with the "baking weights" (chickpeas or rice) from the base of the tart.
And either we spread the ingredients of the tart that we want to bake or we put it back in the oven and bake it for another 25 minutes or so, if it is for a tart that we will not bake the ingredients that we will put them on top.
