This pastry is a simple inspiration, a recipe I am so happy to have in my repertoire. I make it often, using it either as a base for a savory mixture or as a simple appetizer after rolling it out, cutting it into thin strips, and baking it to a crisp golden turn.
Makes enough pastry for a one-crust tart or about thirty 4 to 5 × ½- inch (10 to 13 × 1.25-cm) sticks
INGREDIENTS:
- 1 cup (145 g) unbleached all-purpose flour
- Pinch of ne sea salt
- 4 ounces (120 g) Parmigiano-Reggiano cheese, nely grated
- 7 tablespoons (100 g) unsalted butter, chilled, cut into 14 pieces
- 5 to 6 tablespoons (75–90 ml) ice water
Note: This is very easy to make—just pay attention to letting the pastry sit out at room temperature so the gluten in the flour can relax, making it easy to roll out.
INSTRUCTIONS:
1. Place the flour, salt, and cheese in a food processor and pulse once to mix. Add the butter and process until the mixture resembles coarse meal, pulsing five to eight times. Add 5 tablespoons (75 ml) ice water
and pulse just until the pastry begins to hold together and is quite damp. Add another tablespoon of water if the pastry seems dry.
2. Transfer the pastry from the food processor to your work surface and form it into a flat round. Let it rest on the work surface, covered with a tea towel or a bowl, for at least 30 minutes and as long as 1
hour.
