The fourth recipe I made from the Savory Tarts & Pies section (the 48th recipe overall in this book) of The Modern Baker by Nick Malgieri, was the one for Rich Pie Dough, on page 128. The fifth recipe I made from the book (the 49th recipe overall) was for the Olive-Oil Dough on page 132, and the sixth recipe I made from the book (the 50th recipe overall) was No-Roll Flaky Dough on page 133.
These are the three dough recipes that NM includes in the book for savory pies and tarts. I tried all three of them, but my official assignment was to post about the Rich Pie Dough, so I photographed that one. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
After it begins to come together in an almost-ball shape, the work is done, the dough is turned out onto a piece of plastic wrap.
The wrap is pulled over it, shaped into a disk gently, and popped into the refrigerator for an hour.
When the dough has chilled a bit, making it a little easier to handle and roll, it comes out of the refrigerator and is rolled to fit the size of the tart pan.
After fitting it into the pan and trimming off the top to make it even and pretty, I filled the tart and baked it as directed for the recipes.
The tart pan shown here is my new 6" size that I just got this week. I have 11", 9", and 4.5" pans but I wanted this 6" size because that is the size that the guys will eat in one sitting as a side dish (they aren't too fond of just having a tart for dinner and nothing else so I use it as an addition to dinner rather than the main meal...they are also not fond of eating the leftovers in savory tarts that my larger pans make) and the littler pans have too much of a crust-filling ratio. Anyway, the little 6" tart pan is lovely to work with.