Are you looking for a light savory tart shortcrust dough? Here it is, simple and very quick to prepare using a blender.
Often used as an alternative to pizza, I prepare galettes, savory tarts and brisée filled with vegetables. The light savory tart shortcrust dough is an ideal alternative because you can make it with any whole wheat flour, adding water, a little oil, and a pinch of salt.
In this case for the shortcrust pastry, I used a mix of flours: buckwheat and oat, which makes it very low in gluten.
Very soft to roll out between two sheets of parchment paper, it doesn’t need to be refrigerated, so it solves dinner in just 30 minutes, the baking time.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Vegetarian
- Seasonality: Summer
Ingredients for Light Savory Tart Shortcrust Dough
These quantities are for a 9-inch diameter pan.
- 3/4 cup buckwheat flour
- 3/4 cup oat flour
- 3.5 oz water
- 2 tbsp extra virgin olive oil
- 1 pinch sea salt
Tools
- 1 Blender
Steps for Light Savory Tart Shortcrust Dough
In the blender, pour in the buckwheat flour and oat flour with the pinch of salt. Add water emulsified with the oil, blend until you have a soft dough. Check the consistency of the dough; sometimes you might need another tablespoon of flour, depending on the types of flour you use.
Remove from the blender and use the dough as you prefer.
Tips and Storage
You can flatten the dough, wrap it in PVC-free plastic wrap, and freeze it. You can store the dough in the refrigerator and use it within a couple of days.
With this dough, you can prepare crackers or crispy breadsticks or, by adding a bit of malt or honey, even some tasty cookies.
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