Pâte brisée

( Savoury shortcrust pastry )

This savoury pastry is very similar to pâte sablée, except it is made without sugar and contains more liquids (egg yolks and water). The method for making this pastry by hand is the same as for pâte sablée.

Makes 900 g (2 lb)

500 g (1 lb 2 oz) plain (all-purpose) flour

1¼ teaspoons fine salt

½ teaspoon finely ground black pepper

250 g (9 oz) cold unsalted butter, chopped

2 egg yolks

100 ml (3½ fl oz) cold water

By mixer

Using an electric mixer fitted with a dough hook attachment, combine the flour, salt, pepper and butter (photo 1) on low speed for 2–3 minutes, or until the lumps are evenly dispersed and the mixture resembles coarse breadcrumbs (sablage).

Stop the mixer, scrape down the side of the bowl, then add the egg yolks and cold water (2) and mix until well combined (3).

Transfer the pastry to the work surface and shape it into a flattened disc (4). Cover in plastic wrap and refrigerate for at least 2 hours.

When you are ready to use it, transfer the cold pastry to an electric mixer fitted with a dough hook attachment and mix on low speed for 2–3 minutes, or until the pastry reaches a consistent, firm texture.

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cooking tips :

L This dough, as for all short doughs, should not be worked too much, as this develops the gluten in the flour and not only increases shrinkage but also gives you a tough finished product. Most savoury tart shells will be filled with a liquid, so any shrinkage will increase the risk that the liquid will spill over the edge of the shell and run underneath the pastry, making it soggy. To prevent this, cook your savoury shortcrust pastry with a little excess dough folded over the top of the tin. This ensures the filling won’t spill over the top if the pastry shell shrinks during baking. As soon as the tart comes out of the oven, run a knife around the top of the tin to trim the excess cooked pastry.

L You can personalise your tart or pie by adding some finely chopped basil leaves or a small handful of blanched, chopped baby spinach to the dough. This not only gives an additional layer of flavour to your tart but also gives the pastry shell a lovely green hue. You can also add ½ teaspoon of your favourite spice — whatever best suits the filling or topping you are using. Add the herbs and spices at the same time as when you add the egg yolks and cold water.