1 cup plain whole yogurt
1 cup butter, softened
3 1/2 cups freshly ground spelt or wheat flour
2 t. sea salt
unbleached white flour
Cream yogurt with butter. Blend in flour and salt. Cover and leave in a warm place for 12-24 hours.
Roll on pastry cloth with unbleached white flour to prevent sticking. For a prebaked tart shell, prick well with a fork and place in a cold oven. Turn heat on to 350° and bake for 20-30 minutes.
This excellent, all-purpose dough recipe makes enough for two 10-inch, French style tart shells. It cooks more slowly than dough made with white flour.