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Easy
Published 2013
This is a main course, but it could also be a lunch dish, or an in-between meal. Usually I need to stop myself from going into the kitchen again and again to sneak another slice. It’s that good.
Make the shortcrust dough. Combine the flour, salt, and butter in a food processor and pulse a few times until you have coarse crumbs. Add the egg yolk and thyme and pulse a few more times. Add a few drops of ice-cold water and pulse a few times until the dough just sticks together. The secret of a nice tender crust is working quickly and kneading only briefly. Wrap the dough in plastic wrap an