When I worked in Alain Chapel’s restaurant kitchen in Mionnay, France, the pastry chef made a great flaky pastry that adapts well to the food processor. Not only is it foolproof to make, it’s also foolproof to roll out and shape in the pan. And it’s so much better than any prepared crust you can buy. That’s why I call it Great Pastry Crust.
It’s the perfect foil for late-summer produce and fruit. This savory tart captures the season’s bounty with young leeks, tomato and bacon.