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Recipe : *** Leek and Onion Tartlets / Crust

Leek and Onion Tartlets / Crust
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    -
  • Difficulty
    Very easy
  • Pause
    12 h
  • Ready in
    12 h 20
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Cakes Sweets and Ice-creams
Tags:
leek, onion

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 stick of butter
  • ½ teaspoons salt
  • ¼ teaspoons baking powder
  • ice water
  • 1½ teaspoons cider vinegar
  • 200 g pastry flour (or substitute all-purpose flour)

  • Recipe preparation steps

  • 1
    Divide the butter into two parts (5 tablespoons and 3 tablespoons). Cut into small cubes and put 3 tablespoons in the freezer and 5 tablespoons in the refrigerator.
  • 2
    Put the flour, salt, and baking powder in a recloseable bag. Put the bag in the freezer and let it and the butter freeze for 30 minutes.
  • 3
    Place the flour mixture in the food processor bowl and process for a few seconds to mix. Save the bag.
  • 4
    Add the refrigerated butter and process 20 seconds until well combined. Add the frozen butter and pulse until the butter is the size of peas.
  • 5
    Add the vinegar and 2.5 tablespoons water and pulse six times. The mixture will not come together in a ball. Reach in and pinch a bit and see if it holds together. If not, add a bit more water and pulse three more times. Don't add more than 3.5 tablespoons water total.
  • 6
    Pour the dough (which still won't be doughy at this point) back into the bag, seal, and knead through the bag by squeezing it until the dough comes together into a ball. This sounds silly, but really it's quite easy and neat.
  • 7
    Refrigerate the dough for at least 45 minutes, preferably overnight, until needed.
  • Ready !



 

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