Pâte Brisée
Makes dough for 1 (13x3-inch) tart
  • 1¼ cups (185 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1.5 grams) sugar
  • ½ cup (115 grams) cold unsalted butter, cubed
  • 2 to 4 tablespoons ice water, ice strained
  1. In the work bowl of a food processor, pulse together flour, salt, and sugar. Add butter, and pulse until mixture is crumbly. With processor running, add ice water in a slow, steady stream, 1 tablespoon at a time. Pulse just until dough comes together. (Use more water for a smooth consistency. Dough should not be sticky.) Remove dough, and gather loosely to shape into a disk. Wrap with plastic wrap, and refrigerate for at least 1 hour.
Use plastic wrap instead of your hands to gather and shape the dough into a disk. This decreases the likelihood of the heat from your hands affecting the dough. This dough can be made ahead, wrapped tightly in plastic wrap, and frozen for up to 1 month.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/spring-herb-quiche-with-roasted-shallots-and-cipollini-onions/