Cream Cheese Dough

As I mentioned in my previous post,  I thought it would be great to introduce you to some great doughs that are 
essential for any recipe box.
The second dough I would like to  share with you is a delicious cream Cheese Dough. 
This dough is perfect for making tarts large or small.

 It is also from The Weeknight Cook, cookbook from

Williams and Sonoma.  

This recipe will make 2 disks of dough.

Ingredients:

• 2 cups flour
• 1 teaspoon salt
• 1 cup of unsalted butter cold, cut into cubes
• 8 ounces of cream cheese room temperature, cut into cubes

In a food processor combine the  flour and the salt.  Pulse briefly to mix.  Scatter the cream cheese and butter on top of the flour mixture.  Pulse until the dough starts to come together.  Transfer to a slightly floured surface.  Divide the dough into half, and form into flat disk.  Wrap each one in plastic wrap and refrigerate for 30 minutes before using.  You can store the wrapped dough disk in the fridge for up to 3 days, or in the freezer for up to 1 month.  Thaw the dough overnight before using.

Enjoy!