Susan Jung’s recipe for a vegetable tart with flavoured butter

I’ve been experimenting lately with flavoured butters. While delici­ous spread on warm bread (which is how most people eat them), they are also good in cooked dishes. Using piment d’Espelette butter in a savoury tart dough adds another dimension – it’s not just the filling that has flavour, but also the crust. You can find piment d’Espelette butter at City’super and Fresh Mart, in Sogo. This dough goes well with vegetarian fillings (try it in a tart with...