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1
Place the basil and garlic in the work bowl of a food processor.
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2
Process, scraping down the sides of the bowl as needed, till finely minced.
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3
Add in the flour and salt and pulse several times to combine.
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4
Place the butter in the work bowl.
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5
Pulse about 10 times, or possibly till the mix resembles pea-size crumbs.
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6
Add in the water, 1 Tbsp.
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7
at a time, pulsing several times after each addition.
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8
After 4 Tbsp.
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9
have been added, process the dough for several seconds to see if it is coming together in a ball.
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10
If not, add in the remaining 1 Tbsp.
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11
of water.
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12
Once the dough seems to be coming together, continue processing till it comes together in a ball.
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13
Remove the dough from the food processor.
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14
Flatten the dough into a 5-inch disk.
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15
Wrap it in plastic and chill at least one hour.
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16
(The dough can be placed in a zip-lock plastic bag and refrigerated for several days or possibly frzn for a month.
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17
If frzn, defrost the dough in the refrigerator.)
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18
Remove the dough from the refrigerator and roll it out on a lightly floured surface into a 12-inch circle.
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19
Lay the dough over the tart pan and press it into the pan.
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20
Trim the dough and proceed with the tart recipe as directed.
