Combine all purpose flour, matcha powder, sugar, salt, and butter in a food processor. Pulse until the mixture is fine like sand.
Add the egg and vanilla extract. Pulse until small chunks appear. Be careful not to over mix. You don’t want to pulse it until a large dough ball forms. A good way to know if it’s done is to press some of the dough between your fingers. If it sticks together, it’s done.
Empty the dough onto a lightly floured surface. Press the dough together into a dough ball. It should come together easily without sticking to your hands. Flatten slightly with your hands into a disc. Cover with plastic wrap and let it rest in the fridge for 1 hour.
Lightly flour a flat surface. Roll out the dough into an 11 inch disc. I like to smack the dough a few times with my rolling pin to loosen it up.
Loosely roll the dough around the rolling pin and drape it over a 9 inch tart pan (preferably with a removable bottom). Lightly press the dough into a 9 inch tart pan. Use a knife to cut off any excess dough. Cover and let it freeze for at least 30 minutes.
Preheat oven to 375 degrees F.
Press aluminum foil against the inside of the tart. Make sure the aluminum foil is conformed to the shape of your tart. Pour pie weights/dried beans/dried rice into the center. This will help the crust bake evenly and keep it’s shape.
Put the tart pan on a baking sheet and bake for 20-25 minutes.
Cool at room temperature for 30 minutes.