Zucchini Savory Tart
45 min6
Time15 min + 1h rest
Servings6 people
DifficultyEasy
CategoryStarters
A vegan take on classic French shortcrust — flaky, sturdy and endlessly versatile. With nothing more than flour, margarine, cold water and salt, you build a dough that bakes up golden and crisp, ready to cradle savory tarts, quiches and galettes. The trick is to keep everything cold and to handle the dough as little as possible, so the margarine stays in small flecks that create that signature crumbly bite. Make it once and you will reach for it again and again.
Ingredients
- 200g flour
- 100g margarine
- 50g cold water
- 4g salt
Directions
- 1
By hand (or with a food processor or stand mixer), briefly work the flour with the margarine until you reach a "sandy" texture.
- 2
Add the salt, then incorporate the cold water a little at a time, continuing to knead just until the dough comes together into a ball.
- 3
Shape it into a flat disc (this makes it easier to roll out later), wrap in cling film and let it rest in the fridge for one hour.
- 4
Remove the film and roll the dough between two sheets of parchment paper with a rolling pin to a thickness of 4-5 millimeters.
- 5
Peel away one of the two sheets — the pastry is now ready to be filled.
BasicsSavoryMake-Ahead