Savory shortcrust pastry. The perfect recipe for a soft and crumbly savory shortcrust that literally melts in your mouth, an ideal base for many appetizers such as Christmas tartlets and savory cookies filled with tuna cream. Usually shortcrust is a sweet recipe used to make all sorts of desserts such as tarts and cookies, but today I want to talk about the savory shortcrust, a perfect base for many savory, tempting recipes. This versatile and very easy base recipe uses two types of flour — classic 00 flour and re-milled durum wheat semolina — and it’s precisely the graininess of the latter that makes the baked shortcrust particularly crumbly, delicate and delicious, a good alternative to puff pastry or pasta matta. Let’s go to the kitchen — I’ll show you how to make this soft, crumbly savory shortcrust. But before we roll up our sleeves, remember that if you want to stay updated on my recipes you can follow my Facebook page (here) and my Instagram profile (here)

Also check:

Difficulty: Very easy
Cost: Very inexpensive
Rest time: 10 Minutes
Preparation time: 5 Minutes
Cooking methods: No-cook
Cuisine: Italian
Seasonality: All seasons

Ingredients

7/8 cup re-milled durum wheat semolina
1 1/4 cup 00 flour (double-zero flour)
2/3 cup butter
1 egg (large)
1/2 teaspoon salt (or to taste)
1/3 teaspoon baking powder

Tools

Food processor

Preparation

I made the dough with a food processor, but you can also do it by hand. In that case make a well with the flours, add the butter and rub it into the flour (sifting it with your fingers), then add the remaining ingredients and work quickly until you obtain a smooth, compact ball. If the dough crumbles too much, add a little more egg white.

To make the shortcrust, place the two flours in the bowl of the food processor, add the cold butter, the egg, the salt and the baking powder. Pulse for a few seconds until you obtain a coarse, sandy mixture.
Just a few seconds will do. Turn the mixture out onto a work surface and knead until you form a smooth, compact ball. If the mixture is too dry, add a little egg white (mixed with yolk from another egg). Let it rest in the fridge for 10 minutes covered with plastic wrap, then use it for your recipes.