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Basic Recipes

Shortcrust Pastry for Quiche and Vegetable Tarts

by Elke Ruffin

Ball of homemade shortcrust pastry dough for quiche and savory tarts

4.9 (12)out of 5, 12 ratings

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Prep
10 min
Bake
35 min
Total
45 min
Makes
1

This dough is a great base for quiche or, for example, the famous savory Swiss cheese tartlets. The recipe comes from my husband's beloved grandma and was passed on to me years ago by my mother-in-law. So it's one of those basic recipes that are especially close to my heart. It's also quick to make and very beginner friendly.

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The recipe makes enough for an 11-inch (28 cm) pan.

Ingredients

Makes 1

  • 2 ⅓ cups plus 1 tbspall-purpose flour300 g. In German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • ½ cup plus 1 tbspliquid margarine125 g. A pourable margarine for cooking and baking. In the US use melted stick margarine or melted vegan butter; in the UK, melted baking block margarine or melted vegan block butter. A neutral oil works in shortcrust but gives a more crumbly dough.
  • 1 pinchsalt
  • watera little

Method

  1. Put the flour in a bowl.
  2. Pour the liquid margarine over it.
  3. Add the pinch of salt.
  4. Work the ingredients together well with your hands.
  5. The dough should now feel like sawdust.
  6. Add a splash of water and keep kneading.
  7. In the end, you should have a dough with a chewing gum like consistency.
  8. If the mixture is too firm, add a little more water.
  9. You can use the dough right away.
  10. But it's better to let it rest for about half an hour.