Onion, Fig and Feta Savoury Tart - Shortcrust Pastry (Pate Brisée)
Shortcrust Pastry or "Pate Brisee" for the Savory Tart Crust
Servings: 1 Tart
Ingredients
- 300 gr Plain Flour
- 1 pinch Salt
- 125 gr Butter at room temperature
- 1/2 cups Water
- 2 tbsp. Cumin Seeds
Instructions
- Preheat the oven on 180°.
- Take the butter out of the fridge at least 30min prior to making the pastry.needs to be at room temperature and malleable but not melted when you start making the dough.If you forget that step (like me), cut the butter in small cubes and put in the microwave for 15-30 seconds.
- Place the Flour and the Salt in a large bowl.
- Cut the Butter in small cubes and add to the flour. I find it easier to integrate the butter into the flour when it's already cut in small cubes, but that's a personal preference.Start working with your fingers to integrate it to the flour.
You know it is right when it starts looking like small crumbs. - Start pouring some cold Water, little by little, and work the dough until it forms a compact ball.I used just under 1/2 cup of water, but the quantity required can really vary; add it slowly (1/4 cup to start) and only add more if the dough is not compact yet.
- Roll the pastry as thin as possible and place in a tart tin. Sprinkle the Cumin Seeds all over the pastry, then cover with baking paper and dried beans (or chickpeas like me, because I couldn't open the jar of beans...) and pre-bake for 10 minutes then set aside to cool down.