If I wanted to use this tart crust for a savory filling, could I just omit the sugar?

I think the sugar also helps to brown the dough.

Actually, for savory fillings, Paule recommends decreasing to a teaspoon of sugar (for sweet fillings, she calls for a tablespoon). The little bit of sugar helps keep it from being too crumbly.

Thanks so much for this question -- I'll add that note to the recipe now!