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1
In a food processor combine the flour with the salt.
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2
Process the butter and shortening until they are cut into tiny pieces.
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3
Add 8 tablespoons of the water and process until it comes into a ball.
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4
If it is dry, add water by tablespoonfuls.
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5
Turn the dough onto a board and press it into a round slab about 1-inch thick.
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6
If it is not too hot, roll the dough out immediately.
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7
(easier to handle) But if the fat is oozing out, then refrigerate for 2 hours at least or overnight to relax the dough.
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8
Gently flour your board and rolling pin.
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9
Roll dough out from the center until it forms a circle about 1/2-inch thick; turn over and roll until a little thicker than 1/8th-inch thick and 14-inches in diameter.
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10
Roll the dough over a lightly buttered 12inch false bottomed tart shell.
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11
Press the dough into the pan and trim the edges pressing up a border 1/2-inch wide.
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12
Fold that border back into the pan (it should not overlap the bottom) and press it back into the sides of the tart shell so that you are building up a double thickness of shell wall.
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13
Roll the rolling pin over the top to trim off excess pastry and refrigerate for 30 minutes.
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14
Preheat oven to 400 degrees.
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15
Set the pan on a baking sheet.
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16
Line the dough with foil or parchment and fill it with dried beans.
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17
Bake for 10 minutes.
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18
Remove beans and bake 10 minutes longer.
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19
Paint the bottom of the shell with egg and sprinkle on grated cheese and return to oven for 3 to 4 minutes to really seal the bottom.
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20
Remove from oven and cool tart shell on a rack for 30 minutes before filling and finishing baking.
