Tomato shortcrust pastry

Name: Tomato shortcrust pastry
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Butter 3.5 oz; Type 00 flour 1 cup; Water chilled 4 ¾ tbsp; Tomato paste 3 ½ tbsp

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359

Calories per serving

Vegetarian

Energy Kcal 359
Carbohydrates g 38.8
of which sugars g 2.4
Protein g 5.5
Fats g 20.2
of which saturated fat g 11.7
Fiber g 1.5
Cholesterol mg 60
Sodium mg 4

Difficulty: Very easy
Prep time: 15 min
Serving: 4
Cost: Very low
Note plus 40 minutes of dough resting time

PRESENTATION

So, pasta brisée al pomodoro, yeah, it's a clever twist on the traditional French shortcrust pastry. It's got tomato paste mixed in—really changes things up. The tomato gives it a moist texture and even more flavor. Pretty simple and super tasty for all kinds of savory tart creations.

This dough is great for rustic pies or as a base for a delicious tomato tart. And you know, the fun part is personalizing it! Some folks go for classic fillings like sautéed veggies or cheese. Others add slices of tender heirloom tomatoes with a dash of Dijon mustard for a tangy kick. It's super easy to handle, so shape it into big tarts or funky free-form pies if you're feeling creative.

From summer picnics to cozy weeknight dinners, this pastry fits right in. Honestly, it's a great choice if you want something that doesn't need much fuss but still has that golden, crispy bite everyone craves. Some people top their savory tarts with Gruyère cheese or finish with fresh basil. Really fresh. And look, what makes this take on pâte brisée different is how the tomato not only colors the dough but adds a rich flavor that pairs with lots of ingredients.

Don't hesitate to swap in your favorite fillings or just use what's in the fridge—this pastry is super forgiving. Part of the fun is making it your own. Whether you're serving a warm summer appetizer or just want something different for lunch, pasta brisée al pomodoro lets you experiment without overthinking it. Really. With so much room for creativity, it’s one of those recipes you'll probably go back to again and again, loving every chance to try something new with each bake. And the sauce? So so good.

INGREDIENTS
Ingredients for a 9.5-inch mold: Butter 3.5 oz (100 g); Type 00 flour 1 cup (200 g); Water 4 ¾ tbsp (70 ml) - chilled; Tomato paste 3 ½ tbsp (50 g)

Preparation

How to prepare Tomato shortcrust pastry

To prepare the tomato shortcrust pastry, start by mixing the tomato paste in the ice-cold water (1-2). Proceed with the technique of sablage: place the sifted flour, cold butter cut into pieces from the fridge 3, a pinch of salt in a food processor, and blend everything until you get a sandy-looking mixture. It's important that the butter is cold because this way it prevents it from melting too quickly during baking and making the pastry hard.

At this point, place the mixture obtained on a floured surface in the classic well shape and add the diluted tomato paste in the center 4, knead everything quickly 5 until you get a compact, firm, and fairly elastic dough. Once ready, wrap your shortcrust pastry in a sheet of plastic wrap 6 and let it rest in the fridge for at least 40 minutes. After 40 minutes, the shortcrust pastry will be ready to use.

Place the shortcrust pastry dough on a slightly floured surface and roll it out with a rolling pin 7 to a very thin thickness, about 1/8 to 1/6 inch, butter 8 and flour the selected baking pan, and lay the pastry over the pan 9, making sure it adheres well. At this point, let the shortcrust pastry rest in the refrigerator for 30 minutes or 15 minutes in the freezer to ensure it firms up and holds its shape better.

Remove the pan from the refrigerator and prick the bottom of the shortcrust pastry with the tines of a fork 10, but be careful not to go too deep, or you might pierce the bottom and risk the filling escaping. Now you can proceed by filling the pie with the desired filling, or you can bake the pastry following the blind baking method. For all the details, consult our cooking school on how to blind bake. Cut a circle of parchment paper the same diameter as the pan and place the circle inside the pan, arranging it to cover the edges as well. Then place dry beans or weights suitable for this type of baking inside the mold 11. Preheat the oven to 392°F and bake the pastry in a static oven for about 15-20 minutes. Unmold and remove the beans and parchment paper; at this point, the edges will be well browned but not the bottom, so bake again for 10-15 minutes at the same temperature so that the pastry dries out and becomes golden. Remove the base from the oven and brush it with beaten egg on the base to seal the filling, then bake it in a hot oven for a couple of minutes so that the egg forms a sealing film. Once cooked, take out the tomato shortcrust pastry bases from the oven and fill them with the fillings you prefer 12.