Instructions: Place the basil and garlic in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped. Add the flour and salt and pulse several times to combine.

Place the butter in the work bowl. Pulse about 10 times, or until the mixture resembles pea-size crumbs.

Add the water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons have been added, process the dough for several seconds to see if it is coming together in a ball. If not, add the remaining 1 tablespoon of water. Once the dough seems to be coming together, continue processing until it comes together in a ball. Remove the dough from the food processor.

Flatten the dough into a 5-inch disk. Wrap it in plastic and refrigerate at least one hour. (The dough can be placed in a zip-lock plastic bag and refrigerated for several days or frozen for a month. If frozen, defrost the dough in the refrigerator.)

Remove the dough from the refrigerator and roll it out on a lightly floured surface into a 12-inch circle. Lay the dough over the tart pan and press it into the pan. Trim the dough and proceed with the tart recipe as directed.

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