Prep 20 mins
Cook 1 hr
Hot, savory tarts known as "croustades" are a first course specialty of Sunday farmhouse lunches in France. They vary with the region, the family recipe and the season. They all have one thing in common, though, they start with "paté brisée", the pastry dough for the shell. Use a tarte form with a removable bottom for easy unmoulding. Cooking time is chilling time.
- Drop the butter in a warmed bowl and soften it to a cream with a wooden spoon.
- Add a pinch of salt to the flour and sift it into a mixing bowl. Make a well in the center and drop in the butter, egg yolk, another pinch of salt and the cold water.
- Mix these ingredients together with a wooden spoon, holding the bowl with the other hand. Combine well. adding a second tsp of cold water if necessary, until a soft ball is formed.
- Wrap in greaseproof paper and refrigerate for 30 minutes.
- Roll out the pastry, fold into four and roll out again. Fold a second time and refrigerate for 30 minutes before use.