3 tbls cold water from fridge (plus a touch more if needed)
270g white spelt flour, or plain flour
180g butter, cold, cut into cubes
2 tsp sea salt flakes
1 tsp cracked pepper
1 egg yolk, cold from fridge
SUGGESTED INGREDIENTS FOR FILLING
200g cheddar cheese, cubed
200g ham, cooked chicken, or salami pieces (or 200g ricotta or feta for meat free)
100g frozen peas, defrosted, and drained on kitchen paper
4 spring onions, finely chopped
4 eggs
300g cream
2 tsp Dijon or grain mustard
1 tsp sea salt flakes
Freshly ground pepper, to taste
Instructions
METHOD FOR PASTRY
Place apple cider vinegar and water into a small jug and put into the freezer for 10 minutes to get really cold whilst you gather your other ingredients
Place flour, butter and seasonings into TM bowl and mix 6 seconds / speed 6
Add egg yolk and vinegar/water from freezer and knead 30 seconds … the dough should have come together, but if not press some between your fingers and it should stick together … if not add another 2 tsp cold water and knead or another 20 seconds
Place dough onto lightly floured bench top and press together into a disk
Wrap in Glad Wrap and refrigerate for 1 to 2 hours before rolling – this is important as it allows the butter to set again, and the gluten to relax which helps to minimise shrinkage when baking
TO BLIND BAKE (FOR QUICHE, etc)
Have your chosen tart tin sitting on a baking tray
On a very lightly floured surface use medium pressure to roll pastry from the centre out, turning a ¼ turn frequently until you have the desired size for your tin (aim for approximately 4mm thickness, and lightly flour your bench and rolling pin as needed to prevent sticking)
Using your rolling pin, lift the pastry circle and place gently into your tart tin so that the pastry is lightly lying over the edge of the tin
With your hands, carefully lift the pastry edges and use your fingers to position into the corners of your tart tin so that you are not stretching it into the base
Rotate your tin and continue using your fingers to lift the pastry into the corner edges, then use your fingers to press down onto the pastry which is sitting on the edge of the tin so that is cuts through the pastry creating a nice neat edge
Once you have done this, press your fingers lightly against the upright side of the pastry in the tin to secure the pastry to the sides
Prick the pastry base well with a fork, and place into the fridge for 30 minutes
Preheat oven to 180 degrees fan forced, and place rack into middle of oven
Remove pastry from fridge, line with baking paper, and fill with baking beads/beans or rice
Place tray into oven and bake for 25 minutes until pastry is lightly coloured around the edges
Remove baking paper and beads from tart shell and return to the oven for a further 15 to 20 minutes, or until base is lightly coloured
Allow to cool for at least 15 minutes
Fill your tart shell as per chosen recipe, return to oven and bake for 35 to 40 minutes, or until top of quiche is a nice golden colour
Rest for 10 minutes before cutting and serve
Delicious served cold too
TO FULLY BAKE (i.e. to fill with cold ingredients and serve as a cold veggie tart)
Follow method above from point 1 up to and including point 10
Remove baking paper and beads from tart shell and return to the oven for a further 20 to 25 minutes, or until base is a deep golden colour
Fully baked shells will keep in a sealed container for a couple of days
Fill and serve as desired
SUGGESTED FILLING FOR QUICHE
Preheat oven to 180 degrees fan forced and place rack into middle of oven
Place cheese into ™ bowl and chop 8 seconds / speed 8, place into pastry case, do not clean ™ bowl
Place ham, chicken or salami into ™ bowl and chop 3 seconds / speed 5 ... place into pastry case on top of cheese, do not clean ™ bowl (NB: or for meat free use 200g fresh ricotta or feta, lightly broken up over the cheese)
Top filling with peas and spring onions
Place eggs, cream, mustard and seasonings into ™ bowl and blend 15 seconds / speed 3
Pour over filling
Bake for 30 minutes, turn quiche around and continue for another 10 to 15 minutes until filling is set and the top is golden coloured
Allow to rest for 10 minutes before cutting and serving
Delicious cold too
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/shortcrust-pastry/