When I make a savory tart or quiche I tend to use one of two types of pastry Potato Pastry or cheese pastry. This is my recipe for the cheese pastry. Unlike traditional pastry it is a lot more forgiving when you are rolling out and doesn't tend to rip when you place it in the quiche/flan tin oh and it tastes great too.
From your store cupboard
225g/8oz plain flour
175g/6oz butter
2tsp of paprika
115g/4oz Parmesan cheese grated
1 egg
1 tbsp of cold water
- To make your pastry sift the flour into a bowl and rub in the butter until it resembles breadcrumbs, now stir in the paprika and Parmesan cheese.
- Beat together the egg and chilled water.
- Make a well in the centre of your breadcrumb mixture and add the egg and water and bring together to make a soft dough.
- Turn out onto a lightly floured surface and knead until smooth. Wrap in cling film and chill in the fridge for 30 minutes. or until needed
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