Basic pâte brisée for savoury tarts
Published on 8 November 2024
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A savoury pastry base alongside puff pastry, ideal for tarts or tartlets filled in countless ways. Easy, used like shortcrust to line tins or blind-bake. I used an air fryer; a normal oven works.
I baked at 180 for 15 minutes with baking paper and weights, removed them and baked another 10 minutes.
They should colour and crisp.
These quantities made two 12 cm tartlets and 5 of 9 cm, or one 28/30 cm tart.
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Method
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0 steps completed out of 8
- Step 1 of 8
I sift flour, add diced butter and salt.
- Step 2 of 8
I add water.
- Step 3 of 8
I mix by hand.
- Step 4 of 8
I work quickly without warming, form a uniform ball, flatten to a block, wrap and refrigerate until needed.
- Step 5 of 8
After a few hours, roll and line chosen tins. I blind-baked, filled and finished baking.
- Step 6 of 8
I made smaller cases for goat's cheese and caramelised onion. Keep in a tin for a few days.
- Step 7 of 8
Goat's cheese and caramelised onions, and mushroom cream with mushrooms.
- Step 8 of 8
Tomato, mozzarella and basil tartlet.
Original source: https://incucinaconlilly.com/2024/11/08/pasta-brisee-impasto-base-per-torte-salate/