This is my Go-To for savoury tarts and quiches. It is a beautifully elastic soft pastry which you can roll or press with your fingers. Because it is so pliable it creates very thin tart shells – a thin crisp astry and more filling!

Ingredients

This will line a deep (4cm) 20cm quiche ring so if you have a regular slightly less deep flan tin you will have a little left over – freeze it.  Or 2 x 20cm regular quiche tins or 3 x 18cm 

200g Wholemeal flour (adds flavour)

50g organic white flour

25g polenta (adds crunch)

25 g mixed seeds

15g poppy seeds

100ml white wine (or water)

80ml regular olive oil

1 egg beaten – saving one tablespoon of it

a pinch of salt 

How To

Measure the oil and water/wine into one measuring container.  I always like how the oil floats on the water…I know its nerdy but I like it.

Put all the ingredients in a bowl together and mix with a knife until a solid soft ball is formed.  

Take care not to over mix

Ceate a disc of pastry with your hands

Roll with a rolling pin and use the rolling pin to lower into the tin – press in with your thums. Trim the excess

Or

Press the pastry into your tin gradually working from the centre out so the pastry is one thickness.  make sure the rim is properly thick not paper thin using your thumb to tap it down a little.

Preparing for the Tart Filling – Blind Baking

Scrunch up a piece of baking paper (it needs to become softer and pliable)

Fill with ceramic baking beans if you own them, a mix of beans, rice and grain as I prefer or salt (which works well but if spilt makes your tart really really salty so I avoid it).

Bake for 20 minutes at 180C

Remove the beans

paint the inside with the spoonful of egg – you just waterproofed the tart case to prevent a soggy bottom and we don’t want any of those

Bake again for 10 minutes

Leave to cool, fill with your chosen filling and bake gently until the filling is cooked.