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Pâte à Tarte
Savoury flan pastry
- Difficulty
Easy
Published 2012
Ingredients
250 g 9 oz 200 g 7
Method
Put the flour on the work surface and make a well in the centre. Put in all the other ingredients and mix with your fingertips at first, then with your fist to make a smooth dough. Roll the dough into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes before using.
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