Tomato Infused Shortcrust Pastry for Savory Pies

Tomato Shortcrust Pastry

Category: Savory Pies
Serves: 4

Ingredients

Instructions

1. Prepare the Tomato Water:
   Begin by mixing the tomato paste into the cold water, ensuring it’s well dissolved.

2. Make the Pastry Dough:
   Use the “sablage” technique to create the pastry. In a food processor, combine the sifted flour, cold butter cut into small pieces, and a pinch of salt. Pulse until the mixture resembles coarse crumbs or sand-like texture. It is important that the butter remains cold to prevent it from melting too quickly during baking, ensuring a tender and flaky crust.

3. Incorporate the Tomato Mixture:
   Transfer the crumbly mixture onto a lightly floured surface and shape it into a well, like a volcano. Pour the diluted tomato paste mixture into the center and work the dough quickly with your hands until it all comes together into a smooth dough.

4. Rest the Dough:
   Wrap the dough in plastic wrap and refrigerate it for 30 minutes, or 15 minutes in the freezer. This allows the dough to firm up, helping it hold its shape better during baking.

5. Roll and Prepare the Pastry:
   Once rested, take the dough from the fridge and place it on a lightly floured surface. Roll it out with a rolling pin to your desired thickness, ensuring it is large enough to fit your tart pan.

6. Pre-bake the Pastry (Blind Baking):
   Transfer the rolled dough into your tart pan. Use a fork to prick the base of the dough, but be careful not to pierce through it completely. Next, line the dough with parchment paper and fill it with dry beans or pie weights to prevent the dough from puffing up during baking.

   Place the tart shell in a preheated static oven at 200°C (390°F) for 15-20 minutes. Once the edges are golden, remove it from the oven and discard the parchment paper and beans.

7. Finish Baking the Base:
   Return the tart shell to the oven for an additional 10-15 minutes, ensuring that the bottom is golden and crisp.

8. Seal the Bottom:
   To prevent the base from becoming soggy once filled, brush the inside of the hot crust with a beaten egg. Return it to the oven for a few minutes to allow the egg to form a protective seal.

9. Final Steps:
   Once the tart base is completely cooked and golden, remove it from the oven. Now the crust is ready to be filled with your desired filling. Whether you’re preparing a classic savory pie or a more creative dish, this flaky, tomato-infused shortcrust pastry will add depth and flavor to your creation.

Enjoy your delicious Tomato Shortcrust Pastry with the filling of your choice!