I had good luck with yeasted tart dough in a gallette, so I thought I would try it in a pan. I made some tomato tartlets with fresh tomatoes, red onion slices, garlic, thyme, and olive oil, plus a dab of ricotta on the bottom.
The crust is basically this one, with about 1/4 rye flour because I ran out(!) of whole wheat. Definitely has a pizza-like quality to the crust rather than a French tart crunch, but it's tasty and a dream to roll out. It didn't need any flour at all when rolling and I got it really thin without tearing it!
