Parmesan cheese shortcrust

    40 min

    For savoury tarts and quiches, baking Parmesan cheese into shortcrust pastry adds a delicious, nutty note. This recipe makes enough to line a deep 20-23cm flan tin or to cover a large pie dish.

    Cumbria, England, UK
    25 people made this

    Serves: 6 

    • 170g plain flour
    • 1 pinch salt
    • 85g cool butter, diced
    • 25g finely grated Parmesan cheese
    • 3 tablespoons cold water

    Prep:10min  ›  Extra time:30min chilling  ›  Ready in:40min 

    1. Sift the flour and salt into a large mixing bowl. Add the butter and rub into the flour until the mixture resembles breadcrumbs. Stir in the Parmesan cheese with a fork.
    2. Sprinkle with the cold water and mix in using a round-bladed knife. Add a drop more water only if the dough will not clump together. With your hands, gather together into a firm but pliable dough, handling as little as possible.
    3. Wrap the ball of dough in cling film and chill for at least 30 minutes before rolling out and using in your favourite recipe.

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