- 330 g all purposes flour
- 230 g butter, chilled and cut in to cubes
- 40 g chilled water
- pinch of salt
- 1 egg yolk
- 1 egg yolk, for egg wash
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- In a bowl, add the flour, chilled butter and pinch of salt.
- Start to rub the flour and butter gently between your hands for about 2-3 minutes, until the mixture resembles coarse meal. When you press it between your fingers and it starts to come together, it is ready. Do not overwork the mixture.
- Add the egg yolk and water. Mix just until the new ingredients are incorporated and the dough comes together nicely. It should be quite elastic.
- When it is ready, wrap the dough in plastic wrap.
- Refrigerate and allow to rest for at least 1 hour.
- Preheat oven to 160* C (320* F).
- When the dough has chilled, remove from refrigerator and remove wrap.
- Place 2 sheets of parchment paper on a working surface and dust one of them with flour.
- Place dough on the piece of parchment that has been dusted with flour and cover with the other sheet of parchment.
- Begin to roll out the dough between the sheets of parchment with the aid of a rolling pin.
- If the dough does not roll out easily, set it aside for 5 minutes at room temperature so that it can warm up a bit and try again.
- When the dough has stretched out a bit, lift the top sheet of parchment and dust with some more flour to help it roll out easier. Roll out some more and dust again if necessary. The dough needs to be rolled out to become as thin as a stack of 10 sheets of paper.
- Grease a 28 cm round tart ring with butter and dust with flour. Place it on a baking tray lined with parchment paper and set aside. Using a tart ring will help you remove the tart shell easily.
- Lift the parchment paper to help you place the dough on to the rolling pin.
- Carefully peel the dough off of the parchment and use the rolling pin to help you transfer the dough to the tart ring.
- Gently fit it in the tart ring using your fingers. Do not slice off the edges hanging over the ring, since this will help keep the dough higher and more “stretched out” so it won’t shrink.
- Pierce small holes in the dough with a fork.
- Cover with a sheet of parchment and add cooking weights (or beans), making sure they are evenly distributed.
- Bake the tart shell along with the weights for ½ an hour.
- Remove from oven and remove the parchment along with the weights.
- Brush shell with egg wash (the egg yolk diluted with 1 tablespoon of water).
- The egg wash acts as a sealing agent over the tart shell. So when it is ready you can add any kind of filling you like… no matter how watery or runny…. without worrying that it will ruin the shell.
- Bake it for another 10 minutes, until golden.
- When ready…. remove from oven and allow it to cool for 20 minutes.
- Your savory tart shell is now ready for its filling!
- Add any kind of filling you like and make amazing tarts!
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.