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Parmesan Pastry Recipe
This quickly-made pastry makes delicious savoury tarts, in the same style as our 'Garlic & Sherry Pastry' (q.v.)
For 1 medium or 4 small individual tarts:
100gr/3 oz Plain Flour
100gr/3 oz freshly-grated Parmesan
100gr/3 oz Butter
1 medium Egg
Perhaps a few drops of very cold water
Equipment: a Food Processor
1. Combine the flour, butter and Parmesan in a food processor and process quickly to blend.
2. Add the egg and whiz again. You are aiming for a spinning ball of pastry, without any stickiness - you may have to add a tablespoon of very cold water to achieve this.
3. Remove the pastry and chill it for at least an hour in the fridge before using.