Savory shortcrust pastry

Name: Savory shortcrust pastry
Prep time: 10 min
Total time: 10 min
Yield: 0
Ingredients: Type 00 flour 2 cups; Butter cold ½ cup; Eggs (1 medium) 1.8 oz; Coarse salt 1 tsp

it de fr es br

444

Calories per serving

Vegetarian

Energy Kcal 444
Carbohydrates g 45.5
of which sugars g 1.3
Protein g 8.1
Fats g 25.6
of which saturated fat g 14.59
Fiber g 1.5
Cholesterol mg 117
Sodium mg 475

Difficulty: Very easy
Prep time: 10 min
Makes: pieces
Cost: Very low
Note + 1 h of dough resting in the refrigerator

PRESENTATION

When it comes to savory shortcrust pastry, Italian kitchens—really, no kidding—have it down to an art. They lovingly craft what's known as "pasta frolla salata," and look, it's like the savory sibling to that sweet shortcrust you see in desserts. This version is all about that flaky, tender bite. Really good stuff. It is got a buttery flavor, but with herbs and cheese instead of sugar. Italians often mix in Parmesan, pecorino, or a touch of fresh rosemary and thyme. Seriously good. Each batch has a savory twist that pairs perfectly with so many fillings.

Use this savory pie crust as a base for a rustic vegetable tart, a cream tart with smoked salmon—yum—or those little party tartlets you can't resist. It's robust enough for creamy cheese fillings and roasted veggies, yet just as delicious with salty olives or a thin spread of tomato sauce. And here's the thing: across Italy, regions put their own spin on savory tart crust recipes. In the north, they might use more butter for an extra moist crumb, while down south, a splash of olive oil adds that local touch.

The beauty of this savory shortcrust pastry lies in its forgiving nature—perfect for both beginners and seasoned cooks. Plus, whether you keep it plain to let the fillings shine or toss in fresh herbs for a more aromatic base, the results are always satisfying. Compared to French pâte brisée, this dough is softer and more playful. Pretty much, it makes rolling out and shaping for a savory quiche crust, hand pies, or those tasty little snacks a breeze. For sure.

No matter your choice of filling, you'll have a base that's crumbly yet sturdy enough to hold all sorts of delicious creations. It really makes you want to get creative with whatever's in your fridge or pantry. So... Roll up your sleeves and dive into this versatile and inviting world of savory Italian pastry making. Can't go wrong.

How to prepare Savory shortcrust pastry

To prepare the savory shortcrust pastry, pour the flour into a food processor with steel blades 1, then add the cold butter from the fridge 2, the coarse salt 3

and the egg 4. Close with the lid and start the processor until you get a crumbly mixture 5. Transfer the mixture to a pastry board and quickly work it with your hands 6

to form a dough ball 7. Wrap the dough ball in plastic wrap 8 and let it rest in the refrigerator for at least an hour. After this time, you can roll out your savory shortcrust pastry on a lightly floured surface to make a tart or tartlets 9!

Storage

The savory shortcrust pastry can be stored in the refrigerator for about 3-4 days, wrapped in plastic wrap. If desired, you can freeze it and store it in the freezer for about a month.

Tip

As an alternative to the food processor, you can knead by hand, making sure to work the mixture as quickly as possible. If desired, you can enrich the savory shortcrust with 2 tablespoons of grated cheese like Pecorino, Parmesan, or Grana Padano, or you can flavor it with fresh thyme, oregano, rosemary, or black pepper. For blind baking in a tart pan: preheat the static oven to 390°F, cover the shortcrust with specific baking weights or dried legumes, and bake for 15 minutes, then remove the weights and continue baking for another 10 minutes or so.

For the translation of some texts, artificial intelligence tools may have been used.

Savory shortcrust pastry

PRESENTATION

How to prepare Savory shortcrust pastry

Storage

Tip

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