Pâte à Tarte

Savoury flan pastry

Preparation info
    • Difficulty


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By Pierre Koffmann

Published 2012

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  • 250 g/9 oz plain flour, sifted
  • 200 g/7


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.