Everything (but the) Bagel Tart Pastry Shell

No one will fault you for making this pastry for the aroma alone. Inhale, exhale, and if you’re not completely immobilized from the fragrance, proceed by completing the tart with any of the savory fillings in this book.

1 cup (142 grams) all-purpose flour, plus more for rolling out the dough

1 tablespoon (9 grams) black sesame seeds

1 tablespoon (9 grams) white sesame seeds

1 tablespoon (9 grams) poppy seeds

1 tablespoon (10 grams) dried minced garlic

1 tablespoon (10 grams) dried minced onion

1 teaspoon kosher salt

½ cup (1 stick/113 grams) cold unsalted butter, cut into ½-inch cubes

1 large egg

2 tablespoons milk

1. Put the flour, black and white sesame seeds, poppy seeds, garlic, onion, and salt in a food processor and pulse 5 times to incorporate. Sprinkle the butter cubes over the dry mixture and pulse 15 times to break up the butter. Add the egg and milk and pulse quickly 25 times, until the dough begins to come together.

2. Turn the mixture out onto your work surface and gently press it into a flattened disk with your hands. Wrap it tightly in plastic and let it rest in the refrigerator for at least 30 minutes, or overnight.

3. Roll the dough into an 11-inch circle on a lightly floured surface. Carefully roll the dough onto your rolling pin and gently unfurl it over a 9-inch tart pan with a removable bottom. Gently ease the dough into the inner elbows of the pan. Take care not to stretch the dough to fit the pan, as this contributes to dough shrinkage when baking.

4. Trim the edges of the dough using kitchen shears, leaving a ½-inch overhang. Fold the dough overhang back into the pan and press to adhere the dough, nestling it securely into the fluted border. Run a paring knife parallel to your work surface along the top edge of the tart pan to trim any excess dough. Freeze for at least 30 minutes.

5. Preheat the oven to 350°F.

6. Line the frozen tart shell tightly with foil, ensuring the corner crevices are snug. Fill with baking weights all the way to the top. Place the tart pan on a baking sheet to catch any butter drips that occur during baking and to provide stability as you transfer the tart shell in and out of the oven.

7. To partially bake the crust, bake the shell with the weights for 22 to 25 minutes, until the foil no longer sticks to the dough. Carefully remove the foil and weights and bake for 5 to 10 minutes more. The tart shell should look pale but not raw.

To fully bake the crust, bake the shell with the weights for 22 to 25 minutes, remove the weights, and bake for 15 to 17 minutes, until the shell is dry. A fully baked tart shell can be made 1 to 2 days in advance. Be sure to wrap well once cooled to maintain freshness.