Puff Pastry Crust
 
Makes 1 (9-inch) crust
Ingredients
  • 1 cup (125 grams) all-purpose flour
  • ⅔ cup (150 grams) cold unsalted butter, cubed
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon chopped fresh sage
  • ¼ teaspoon ground black pepper
  • 3 tablespoons (45 grams) ice water
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, cold butter, salt, sage, and pepper at low speed just until butter is coated with flour. With mixer on low speed, add 3 tablespoons (45 grams) ice water in a slow, steady stream, beating just until dough comes together, about 1 minute. (There will still be large pieces of butter.)
  2. Turn out dough onto a lightly floured surface, and shape into a 6-inch square. Wrap in plastic wrap, and refrigerate for 30 minutes.
  3. On a lightly floured surface, roll dough into a 10×4-inch rectangle, lightly flouring surface and top of dough as needed. Fold dough into thirds, like a letter. Rotate dough 90 degrees; roll into a 10×4-inch rectangle, and fold into thirds, like a letter. Repeat procedure once. Wrap dough in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/root-vegetable-tarte-tatin/