Brisée Pastry: The Crunchy Queen of Savory Pastry
The Brisée Pastry, the undisputed queen of savory pastry, captures the palate with its unique flakiness and its versatility in the kitchen. Born in France as “broken pastry,” due to its particular preparation method, it differs from the shortcrust cousin by the absence of eggs and a neutral taste that enhances the flavors of any filling.
A History Scented with Tradition Its origins intertwine with the very history of French gastronomy. Already in the Middle Ages, Breton cooks prepared a similar dough, called “pâté brisé,” to make rustic pies and savory tarts. Over the centuries, the recipe has evolved and refined, earning a place of honor on tables across Europe.
A Simple Ingredient for Infinite Creations
The simplicity of the Brisée Pastry ingredients is the secret of its success: flour, butter, cold water, and a pinch of salt. The dough is worked quickly to avoid developing gluten, thus maintaining its characteristic flakiness. From this versatile base come endless creations: savory tarts with vegetables, quiche lorraine, rustic pies with ricotta and spinach, vol au vent, and even delightful tartlets.
Besides its goodness, Brisée Pastry boasts a quick and easy preparation, making it perfect even for beginners. With a pinch of creativity and the right ingredients, this pastry will give your dishes a touch of sophistication and flavor that will conquer all your guests.
Below are other sweet and savory dough bases:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 236.67 (Kcal)
- Carbohydrates 24.32 (g) of which sugars 0.76 (g)
- Proteins 3.84 (g)
- Fat 14.29 (g) of which saturated 9.14 (g)of which unsaturated 4.96 (g)
- Fibers 0.74 (g)
- Sodium 198.53 (mg)
Indicative values for a portion of 59 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Brisée Pastry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup butter (cold)
- 1/4 cup water
- 1 pinch salt
Tools
purchase advice for tools
- Mixers KitchenAid 144281, 300 W, 4.8 Liters, 52 Decibels, Plastic, 10 speeds, Silver
- Pastry Boards VFANDV Silicone Pastry Mat 50×70 cm, Non-Slip Silicone Kneading Mat, Reusable Silicone Baking Mat, Silicone Oven Mat for Cookies, Pizza (Red+3 Scrapers)
Brisée Pastry Steps
Let’s prepare the brisée pastry‘. In the mixer, put the flour with cubed butter and salt, mix with the paddle attachment until it resembles sandy flour. Add the water a little at a time. Mix until everything is well combined
When the dough detaches from the sides, take it out and form a ball. Wrap it in plastic wrap and let it rest in the fridge for about 30 minutes
Remove from the fridge, roll out the dough on a floured surface, to 1/8 inch thick. Line a 26 cm cake pan with parchment paper, and place the pastry in it, pierce the bottom with a fork. Bake in a preheated oven at 350°F for about 15/20 minutes. Then let it cool
