BASIC SAVORY TART AND QUICHE CRUST

• 1/2-cup cream cheese

• 1/3 cup butter, softened at room temperature

• 1/8 cup dried chives (optional)

• 1/8-teaspoon salt

• 1/8-teaspoon pepper

• 2 cups flour, not sifted

Blend butter and cream cheese together until well mixed, but not over beaten. Add salt, pepper, and chives, mix in with a spoon. Add flour, incorporating it a little at a time.

Roll dough out and lay in a 9" quiche pan. Let rest, covered in the refrigerator, for a few hours before baking or using.

TO PRE-BAKE: Poke small holes on the bottom of the crust with a fork to prevent crust from heaving while baking. Line the raw dough crust with foil and fill with weights (dry peas work well). Bake in a 4250 oven for approximately 5-8 minutes. Remove from oven and remove peas and foil. Slip it back into 4250 oven for another 3-5 minutes or until the shell is a nice golden brown. This will make one 9" crust, or 10-12 four-inch tartlet shells.