The salty pastry is something that was preparing my mother when I was little, along with the pastry crust, it was one of the bases used to prepare savory tarts and tartlets. As often happens, this recipe had been forgotten for years, only to resurface in my memory last week, I was catapulted to realize the salty pastry and this is the result, then a bit of 'I'll show you how I used;) Girls take advantage of this post to thank the many birthday wishes that you left me yesterday on the blog, on Facebook and on other social, as usual you have helped to make the day even more special. If I could, I would embrace you all;) A basin and later: *
- Ingredients for one 24-cm mold:
- 200 grams of flour 00
- 20 g parmesan cheese
- 100 g butter
- 1 egg
- 1 teaspoon salt
- 1 pinch of baking soda
How do the salty pastry
Put in a bowl the flour, Parmesan cheese, salt and a pinch of baking soda.
Stir well, make a well in the center and put the butter cut into pieces and the egg.
Start working from the center making mix well.
Continue until you have a smooth dough.
Then wrap the salted pastry in plastic wrap and let rest in refrigerator for at least 30 minutes.
At this point your savory pastry is ready to be used for making pies, tarts, pretzels, or the one that tickles your fancy!