Pate brisee...or short pastry

This recipe is really not a recipe in itself...it is the starting point for all kinds of tarts that will make perfect appetizers or entrees.

When I was in Paris, I had never ever made a pate brisee as they are easily available in supermarkets. Now that I have tried homemade pate brisee and seen how easy and quick it is to make, well I will try to never again buy already made dough. I promise...

How delicious is a homemade crust...!

The only detail that you may want to acknowledge is that pate brisee needs to rest for about half a day in order for it to release its full savour.

You will need

1 stick chilled unsalted butter

1 egg

1 1/3 cups of all purpose flour

1/2 teaspoon fine salt

How to make a pate brisee

1. Sift the flour into a medium mixing bowl. Add the salt and diced butter. Rub the mixture with the tip of your fingers until the mixture resembles coarse meal. Form a well in the center of the mixture, add the egg, and blend it gently with a fork. When most of the egg is incorporated, knead gently until the dough comes together. If it is a little dry, add ice cold water.

2. Shape the dough into a slightly flattened ball. Wrap tightly in plastic and refrigerate for up to a day. Let stand at room temperature before using in order for the dough not to crack.

What is even more amazing is putting secret ingredients when making the dough...Try putting rosemary or gratted parmesan cheese and you will be surprised...just like your guests.

So far, I have made a red bell pepper tart with parmesan and pine nuts as well as an onion quiche with my homemade pate brisee and both have turned out really well. I will put the photos very quickly...and the recipes of course.