Pâte brisée, basic recipe

Ingredients
200 g flour
100 g butter
50 g cold water
3 g salt
An essential base for many savoury tarts.

Sift flour onto the work surface and make a large well.

I put diced butter and salt in the centre.

I work with my fingertips without warming the dough too much.

I gradually add water, incorporating all the flour little by little.

I knead thoroughly.


The dough is smooth, elastic and uniform.

I wrap in baking parchment and flatten thoroughly so it cools quickly.

I refrigerate for at least half an hour.

This versatile pastry is a kitchen essential for sweet and savoury recipes.
To line a tin, remove from the fridge and roll into a circle with a rolling pin and a little flour.

I line a cake tin with baking parchment and gently place the pastry inside, fitting it to the sides and leaving a rim about 3 cm high.

It can now be filled in countless ways, and can also line individual moulds.
For very runny fillings, I recommend blind-baking before adding the filling:
Line the tin as described, prick with a fork and cover with baking parchment touching the pastry, including the edges.
Fill with dried beans, rice or special ceramic baking beans, covering the entire surface to prevent rising.
Bake for 10 minutes at 180°C, remove the paper and beans, fill and return to the oven.