An easy shortcrust pastry, perfect for savoury tarts and quiches.
- 125 g butter (cold, straight from the fridge.)
- 260 g plain flour
- pinch sea salt flakes
- 1 egg
- 1/4 c sour cream
- In a food processor, pop in the dough blade ready for use.
- Roughly chop the butter up into 2cm square pieces. Pop into the food processor along with the flour and salt. Pulse until the flour/butter mixture resembles breadcrumbs.
- Add the egg and sour cream and pulse until the dough forms into a ball. This only will take a minute or so.
- Place the dough ball in a bowl. Cover and pop in the fridge for at least an hour.
- Remove dough from fridge and leave on the bench for 10 minutes
- Preheat the oven to 160°c
- Grease tart tin with butter.
- Roll out the pastry dough. Use the tart tin as a guide to ensure the pastry will generously cover both the base and the sides of the tart tin. Roll your pastry onto your rolling pin and gently drape over the quiche tin. Carefully mould the dough around the base and edges.
- Using a sharp knife, run the knife along the edge if the tart tin, cutting of any excess dough. Alternatively, roll your rolling pin over the top of the tart tin. This will also remove any excess dough. Using a fork, prick the base of the pastry all over. Line the dough with greaseproof baking paper and fill to the top with baking beads / rice / beans.
- Pop the tart base into the preheated oven for 20 minutes. Remove tart from oven and remove the baking beads and greaseproof paper from the tart. Pop back into the oven for an additional 10 minutes. Remove tart base from the oven.
- You now have a blind baked tart read for filling!
This pastry easily covers a 25cm tart tin or 8-10 tartlets.
Pastry can be made a day or two ahead, blind baked and stored in an airtight container prior to filling.
Use the tart base for your favourite quiche or savoury tart recipe.
Keywords: Pastry, Quiche, savoury tart, Shortcrust, Sour Cream