Salty Shortcrust Pastry

Here is the recipe for making salty shortcrust pastry, a versatile base for many dishes such as quiches, savory pies, and tarts.

Ingredients

  • 250g of flour 00
  • 125g of cold butter
  • 1 large egg
  • 1 yolk (optional, for a richer dough)
  • 1 pinch of salt
  • 2-3 tablespoons of cold water (if necessary)

Preparation

  1. Pour the flour and salt into a large bowl and mix.
  2. Cut the cold butter into small cubes and add it to the flour.
  3. Use your fingertips to crumble the butter into the flour until you get a sandy mixture without visible butter lumps.
  4. Make a well in the center of the mixture and add the egg and yolk. If you decide to use only the whole egg, the final texture will be slightly different but still suitable for most preparations.
  5. Start to quickly work the ingredients with your hands until you get a homogeneous dough. If the dough is too dry, add cold water, one tablespoon at a time, until a consistent dough ball forms.
  6. Wrap the shortcrust pastry in cling film and let it rest in the refrigerator for at least 30 minutes. This will make the dough easier to roll out and more crumbly after baking.
  7. Once the dough has rested, roll it out with a rolling pin on a lightly floured surface to the desired thickness.
  8. Now your salty shortcrust pastry is ready to be used as a base for your favorite recipe!

A tip to give an extra touch to your shortcrust pastry is to add finely chopped aromatic herbs to the dough, such as rosemary or thyme, or grated Parmesan cheese for a stronger flavor.

And remember: do not overwork the dough to prevent it from becoming elastic due to the development of gluten; the shortcrust pastry must remain crumbly and delicate.

Salty Shortcrust Pastry