This is the dough recipe I used for the empanadas, which is also from Nourishing Traditions. Something to note is that a friend said NOT to use salted butter because the end result is a pastry too salty.
1 cup plain whole milk yogurt
1 cup butter, softened
3 1/2 cups spelt flour
2 tsp sea salt
This recipe, as stated in Nourishing Traditions, makes enough for two 10-inch French style tart shells. The friend I mentioned above uses it as pizza crust.
Cream yogurt with butter, blend in flour and salt. In NT it suggests covering it and leaving it in a warm place for 12-24 hours, which I happened not to notice, and it still turned out great.
Roll out using white flour to prevent sticking. Also, in NT, it suggests that for a prebaked tart shell, to prick with a fork and place in cold oven. Turn heat on to 350 and bake for 20-30 minutes.