My cooking hiatus occurred during the Modern Baker's stint in the savory tarts and pies section. The group has now moved on to sweet tarts and pies. I had planned to just move on with the group but then something happened, actually three things happened.
1. I joined a couple friends in a no sugar until Easter challenge so no sweets until the end of April.
2. I came across my tart pan looking very lonely in the cabinet.
3. Kayte did a mass posting of all her savory tarts at the beginning of April and they looked fantastic! Seeing all those delicious savory tarts got me thinking..... and hungry.
So, I'll be taking the long road to the sweet tart section and meandering a bit longer with the savory tarts. Up first- Corn Pudding Tart.
I must now admit that I have no skill in salting dishes when the directions are to salt to taste. My grandmother was an extreme over-salter. Picture a large salt shaker with massive holes. Picture that salt shaker turned upside down for 10-20 seconds on a dish. That was how my grandmother salted. My mother swung the other direction, I'm sure partly due to all the health problems my grandmother suffered at the hand of her salt shaker. My mother rarely salts anything. I was taught to either not use salt or to lightly salt my serving. It's rarely a huge issue, except when I make a dish like this and take a bite and think, "hmm, needs salt". These are the times I wish I knew how to salt a dish properly during baking.
I pulsed the dough in the food processor.