Short Crust Pastry For Tarts Recipes

SAVOURY SHORTCRUST PASTRY FOR QUICHES AND TARTS

Savoury Shortcrust Pastry for Quiches and Tarts image

This 4 ingredients Savoury Shortcrust Pastry for Quiches, Tarts & Pies is super quick and easy to prepare in the food processor. This simple savoury pie crust is so flakey and light - you will never want to buy a pre-made one ever again!

Provided by A Baking Journey

Number Of Ingredients 4

Ingredients

200 gr (1 1/3 cup) Plain / All Purpose Flour
1/2 teasp. Table Salt
100 gr (7 tablesp.) Unsalted Butter (very cold)
65 ml (1/4 cup) Water (very cold)

Steps:

Place the Flour and Salt in the bowl of your Food processor and pulse to mix.
Add the very cold Butter, cut into small cubes, and slowly pulse to blend it into the flour until you get a thin crumb like consistency.
While pulsing, slowly add the very cold Water a little bit at the time. Stop as soon as the dough comes together (see note 1) and transfer over a sheet of baking paper on your kitchen bench.
Assemble the dough into a ball and gently flatten it with your hands. Place a second sheet of baking paper over it, and leave to rest for about 10 minutes.
Roll the Pastry into a large circle (see note 2) about 4mm - 1/8 inch thick. Place the tart pan over it to check it is rolled wide enough to fill it.
Place the rolled pastry over a flat tray and leave in the fridge to rest for at least 1 hour (or up to 24 hours).
Remove the two baking sheets and place the rolled pastry inside the Quiche/Tart Pan. Gently slide down the pastry along the sides of the pans, then press it against the pan so that it sticks to it. Remove any excess with a small pairing knife or rolling pin (see note 3).
Poke the bottom of the pastry with a fork, then place back in the fridge to rest for at least 1 hour (or up to 24 hours). Just before baking the pastry, place it in the freezer (for at least 15 minutes) to make sure the butter is extremely cold, almost frozen.
Bake according to the recipe instructions - either blind-baked for 20 minutes at 180'C/350'F filled with baking paper and baking weights (beads, dried beans, rice etc...) or directly with the filling.

Nutrition Facts : Calories 1445 kcal, Carbohydrate 153 g, Protein 22 g, Fat 83 g, SaturatedFat 52 g, Cholesterol 215 mg, Sodium 1181 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

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