A quick and easy recipe for shortcrust pastry. You can make it by hand or in a food processor.
Ingredients
- 125g plain flour
- pinch of salt
- 55g butter, cubed
- 2-3 tbsp cold water
- 250g cherry tomatoes
- black olive tapenade
Preparation method
- Put the flour and salt in a large bowl and add the cubes of butter.
- Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
- Wrap the dough in clingfilm and chill for 10-15 minutes before using.
- Roll the dough into a circle and spread in into a baking tin
- Spread tapenade thinly
- Add tomatoes cut in halves
- Pre-heat the oven to 180 degrees and bake the tart for 15 minutes on the bottom heat setting and 15 minutes on full-oven heat .
- Serve warm or cold as an aperitif. It goes perfectly with a glass of rose Cote de Provence.
