Short Crust Pastry

Short crust pastry, quiche crust,

 

Short Crust Pastry

300 gram flour

½ teaspoon salt

160 gram cold butter

70 ml ice cold water

Mix the flour and salt in a bowl. Cut the butter in small pieces and add to the flour. Rub the flour and butter together with your fingers until fine and crumbly. (or use a food processor)

Add the water and work it into a dough without handling it to much. When it comes together, stop, and form the dough into a disc.

Cover with cling film and let it rest in the fridge for 2 hours (you can keep it up to 5 days in the fridge).

Preheat the oven to 170C.

Oil a tart tin or a quiche form. Flour a worktop and roll out the dough until 2-3 mm thick.

Place the dough in the tin and cover with wax paper, about the same size as your rolled out dough. Place it on the dough and fill it with dried beans or rice to bake the crust blind for 30 minutes.

Take the paper and beans out and bake the crust uncovered for another 5-10 minutes.

Take the crust from the oven and leave aside to cool down.

Prepare your filling. This time I made a spinach, goat cheese quiche. The general rule to make a good custardy filling is to use one egg on every 250 ml of fluid. Be aware that the ingredients you use, in this example the spinach, onions and cheese also leak some fluids.

Because the crust is very heavy I kept the filling a little lighter and used milk instead of cream for the custard.

Caramelized Shallot Galettes

If you have ready made puff pastry in your freezer or fridge these galettes are easy made bites. With a little salad next to it, they can serve as a starter. I still use the premade pastry to make my quiches and galettes but I will try to make my own some time soon. It is just more convenient to make these things in large quantities and I don’t have a freezer to keep it in. But enough with the excuses, the next short crust pastry of puff pastry recipe is going to be a homemade one.

Caramelized Shallot Galettes

Makes 4

4 shallots

4 slices puff pastry

1 ½ tablespoon blue cheese

½ teaspoon dried thyme

½ teaspoon honey

2 tablespoons olive oil

1 teaspoon balsamico

Pepper/salt

Clean the shallots and cut them in half. Warm oil, balsamico, honey in a pan and place the shallots in this mixture with the cut side down, season with pepper, salt and the dried thyme. Cover with a lid and let this stand on the lowest fire for about 15 minutes, if you think they are getting to dark without being soft enough, just add a little bit of water.

Place the pastry on a baking sheet and cover with little chunks of blue cheese.  When the shallots are soft and the cut side browned, place them with the cut side up in the middle of the pastry, roll the edges up.

Bake in the middle of the oven on 200C until golden brown.