Courgette and Feta Tart with Nut Topping: Tart shell

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About


  • 110 g plain flour
  • 50 g butter, cold, cut into small pieces
  • ¼


Place the flour, butter and salt in the food-processor bowl and run for a few seconds, until the mixture resembles coarse oatmeal. Remove to a bowl and mix in, bit by bit with your hands or a wooden spoon, enough cold water to form a firm dough. It should just hold together. Press into a thick disc shape and refrigerate for half an hour.

Preheat the oven