Easy savory vegetarian tarts (super simple shortening-free pie dough recipe!)

Went fishing on Saturday with some family friends. It was actually pretty fun, and I caught four or five sunnies. We all returned with worm blood cheerfully staining our hands.
We rented a boat, and since it was  potluck-picnic sort of deal, I decided to use the opportunity to overcome the intimidation of pie/tart crust and make some tarts. I made a batch with peach pie filling and a batch with savory vegetarian filling. I didn't get to take a pic of the peach pie tarts before we had to go, so I guess I'll post that recipe another time. You can choose to make little tarts like I did (due to the lack of a pie tin) or make a pie. Either way, the dough is super easy to work with!

(different lighting)

RECIPE:

Tart/pie Dough (from allrecipes.com, makes 12 standard muffin-cup-sized tarts, 1 9-inch pie)
*1 1/4 cups flour
*1/2 cup butter
*1/4 teaspoon salt
*1/4 cup cold water

Savory veggie filling  (from allrecipes.com, fills 24 dough shells, or 1 9-inch pie crust)
*2 tablespoons buter
*1 onion, minced
*1 teaspoon minced garlic
*2 cups chopped fresh broccoli or any vegetables of your choice
*1 1/2 cups shredded mozzarella cheese
*4 eggs, well beaten
*1 1/2 cups milk
*1 teaspoon salt
*1/2 teaspoon black pepper
*1 teaspoon oregano
*1 tablespoon butter, melted

PREPERATION:

Tart/Pie Dough
1.) In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs.
2.) Stir in water, a tablespoon at a time, until mixture forms a ball.
3.) Wrap in plastic and refrigerate for 4 hours or overnight.
4.) Roll dough out to fit a 9 inch pie plate or muffin pan. Place crust in pie plate or each individual tart case. Press the dough evenly into the bottom and sides of the pie plate or tart case.
5.) Put back in fridge until the filling is ready to go

Savory veggie filling
1.) Preheat oven to 350 degrees F (175 degrees C).
2.) Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
3.) Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4.) Bake in preheated oven for 30 minutes, or until center has set.

P.S Anybody have thoughts on how the Olympics are going? Aren't y'all proud of all the Olympians the U.S has, ahem, erected?

Source