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Savoury Shortcrust Pastry for Quiches and Tarts Recipe

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4.3 from 6 reviews

This savoury shortcrust pastry recipe is perfect for creating the ideal base for quiches and tarts. Made with simple ingredients like all-purpose flour, cold butter, and water, this pastry is flaky, tender, and easy to prepare using a food processor. Its versatile texture allows it to be blind-baked or baked directly with fillings, making it a go-to recipe for both savory and sweet dishes.

Ingredients

For the Pastry:

  • 200 gr (1 1/3 cup) Plain / All Purpose Flour
  • 1/2 teaspoon Table Salt
  • 100 gr (7 tablespoons) Unsalted Butter (very cold, cut into small cubes)
  • 65 ml (1/4 cup) Water (very cold)

Instructions

  1. Combine Dry Ingredients: Place the flour and salt into the bowl of a food processor and pulse briefly to mix the ingredients evenly.
  2. Add Butter: Add the very cold unsalted butter cubes to the flour mixture and pulse slowly. Continue pulsing until the mixture reaches a thin, crumb-like consistency with small pea-sized pieces of butter remaining.
  3. Add Cold Water: While pulsing, gradually pour in the very cold water a little at a time. Stop pulsing as soon as the dough begins to come together, forming a rough ball.
  4. Form Dough Ball and Rest: Transfer the dough onto a sheet of baking paper on the kitchen bench. Gently gather it into a ball and lightly flatten it with your hands. Cover with a second sheet of baking paper and let it rest for about 10 minutes.
  5. Roll Out Pastry: Using a rolling pin, roll the dough into a large circle about 4mm (1/8 inch) thick. Check the size by placing your tart or quiche pan on top to ensure it is wide enough to line the base and sides.
  6. Chill the Pastry: Place the rolled-out pastry on a flat tray and refrigerate it for at least 1 hour to up to 24 hours to firm up.
  7. Line the Tart Pan: Remove the baking paper sheets, then carefully lift and place the pastry into the quiche or tart pan. Gently ease it down along the sides, pressing it against the pan without stretching. Trim any excess pastry with a small paring knife or rolling pin.
  8. Prepare for Baking: Prick the bottom of the pastry base several times with a fork to prevent air bubbles during baking. Return the tart lined with pastry to the fridge to rest for at least 1 hour (or up to 24 hours). Just before baking, place the tart in the freezer for at least 15 minutes so the butter becomes very cold and almost frozen.
  9. Baking Instructions: Bake the pastry as required by your quiche or tart recipe. For blind baking, line the pastry with baking paper and fill it with baking weights (dried beans, rice, or special ceramic beads) and bake at 180°C (350°F) for 20 minutes. Alternatively, bake directly with your chosen filling.

Notes

  • Note 1: Stop adding water as soon as the dough holds together when pressed; overworking can make the pastry tough.
  • Note 2: Rolling to about 4mm thickness ensures a sturdy crust that bakes evenly and holds fillings well.
  • Note 3: Handle the dough gently to avoid stretching, which can cause shrinkage during baking.
  • Keeping the butter very cold throughout the process is key to achieving a flaky texture.
  • Resting the dough before and after lining the pan helps maintain shape and prevents shrinkage.

Find it online: https://bitezly.com/savoury-shortcrust-pastry-for-quiches-and-tarts-recipe/