Tomato and basil tart



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Step 1: For the dough

Cut the butter into small cubes. Combine the flour, potato starch, and salt in a mixing bowl. Add the butter and rub the mixture between your fingertips until you get a sandy texture.
 Add the eggs and knead quickly so you don’t develop the gluten in the flour. Roll the dough into a ball. Cover with plastic wrap. Refrigerate for at least 1 hour.

Step 2: Baking the tart bases

Roll out the dough to a thickness of 5mm, about ¼-1/8 of an inch.
 Cut out four 4 x 5 inch rectangles.
 Place them on a baking sheet.
 Bake at 180–200°C (350-390) for 5 minutes. Remove from the oven, brush with beaten egg, and then return them to the oven at 180°C (350) to finish baking. This process gives the pastry a non-absorbent surface, and prevents it from becoming soggy.

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