Often a practical and quick solution to bring a tasty dish to the table is to use ready-made puff pastry or shortcrust bases and fill them with what we have in the pantry! I think it would be even better to prepare them at home, especially if the time needed to make them is almost slightly more than those bought at the fridge counter! This one I propose to you is really super versatile and easy to make, plus it is more workable than the usual quiche base I always introduced you to. It is really rustic thanks to the use of whole spelt flour, it goes great with various vegetables, adding a note of crunchiness to the ensemble! You absolutely must try it, you’ll see how good it is! Simply mix the aforementioned flour with a blend of water, oil, and white wine in equal quantities, form a ball, put it in the fridge for half an hour, and that’s it! Soon I’ll also show you how I’ve used this base, leaving you with a truly tasty recipe perfect for these warmer days! In the meantime, take note of the ingredients and prepare it with me!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: for 1 mold Ø 24
- Cuisine: Italian
Ingredients
⚠️ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, without any extra cost to you!
- 10.5 oz whole spelt flour
- 3.5 oz water
- 3.5 oz extra virgin olive oil
- 2.8 oz white wine
- 1 tsp baking soda (optional)
- 1 tsp salt
Steps
In a large bowl, pour the sifted flour, the baking soda (optional), and a pinch of salt, then add in this order, room temperature water and white wine (fig. 1).
Stir with a wooden spoon and also add the oil (fig. 2).
Stir again, then, as soon as the dough becomes thicker, start working it by hand first in the bowl (fig. 3).
Then, transfer the dough to a work surface with all its residual flour and knead it vigorously for 10 minutes (fig. 4).
You should obtain a smooth and homogeneous dough (fig. 5).
Store it covered with plastic wrap for 30 minutes in the fridge. And voilà…your white wine shortcrust is ready to be used as you wish!
Bon Appétit from FeFè’s Kitchen!
Storage
👉 You can store the shortcrust in the refrigerator, wrapped in its own plastic wrap and closed in an airtight container, for a couple of days at most. If you want, you can freeze the dough in the freezer for a month and thaw it when needed.
