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Cooking
Quiche Pastry – French Savory Tart Dough
· 4 servings
Coarse crumbs
Put the flour, sugar, salt, and butter into a large bowl. Work quickly so the butter stays as cold as possible. In just a few moments, rub the ingredients together into something like coarse breadcrumbs. The dough won't be fully combined yet.
Smooth dough
Add the ice water, but for now use only about half of the amount you've prepared. Work the mixture into a smooth dough that holds together nicely without being sticky. Shape it into a ball, wrap it in plastic film, and chill in the freezer for about an hour.
Roll it out
After an hour, take the dough out and roll it out on a floured surface. Get your tart tin ready — either a springform cake tin or a shallow ceramic dish will work, whichever you prefer. Aim for a diameter of about 24–26 cm.
Prick and weigh down the dough
Lightly butter the tin and transfer the rolled-out dough into it. Make sure it covers not just the base but also comes up high along the sides so the filling won't leak out later. Prick the base with a fork, lay a sheet of baking paper on top, and fill it with dried beans.
Bake
Bake for about 10 minutes at 200 °C. After this time, remove the baking paper and beans from the tart base and bake for a further 5 minutes or so. Take it out of the oven and let it cool. The base is now ready to be filled.
Filling ideas
Quiche with ham and cheddar. Quiche with salmon and eggs. Quiche with ham and cheese.