Pastry to Die For

Day 8 in my month of French Fun, leading up to the grand release of Naughty in Nice on Sept 6,
and I thought it was time for some favorite recipes.

I absolutely love French pastries. Lock me in a boulangerie or patiserie and I would die happy. But I also love French savory pastries--quiches and onion tarts and the like.

What's more, good savory patry (called Pate brisee) is really easy to make.
For one tart shell take
1 and a quarter cups all purpose flour
pinch of salt
7 tablespoons cold butter
3 tablespoons iced water

1.combine flour and salt in food processor. Cut the cold butter into slices, add to flour and process until mixture turns pale yellow, like cornmeal
2. Gradually add water through feed tube while processing with short pulses. Dought should hold together when pressed between fingers.
3. Wrap dough in plastic film and refridgerate at least half an hour.

4. Spread flour on wooden board, rub rolling pin with flour, then roll out from center until you have a thin sheet big enough to fit over pie plate.

The secret is making sure butter is cold, water is iced and YOU DON"T OVERPROCESS.

This can be baked blind, using dried beans as filler for quiches or filled for turnovers.

Tomorrow I'll give you my favorite quiche recipe.

Bon appetit!

Rhys