Preheat your oven to 400°F (200°C).
Line a 9" -inch tart pan (with removable bottom) with the Savory Pastry Dough.
Any excess dough can be pressed together and frozen for another use.
Place the tart pan into the freezer and let chill for at least 15-30 minutes.
Once chilled, line the pan with parchment and fill with beans. Place onto a small tray and blind bake the crust until the bottom is fully set, approximately 30 to 40 minutes.
Remove the beans and continue to bake until the bottom is fully baked through and light golden, about 5 to 10 minutes.
Once done, remove from the oven and let cool.
Turn the oven down to 350°F (180°C).
- 1 recipe Savory Pastry Dough (on Rouxbe)