How to make a Freeform Shortcrust Pastry

Duration

5 min

Level

Steps

1
In a food processor or large bowl, combine the flour, butter, and salt. Pulse or rub with fingers until crumbly. Slowly drizzle in the ice water and mix until a loose dough just comes together. Do not overwork.
2
Tip the dough onto a lightly floured surface. Gently knead into a ball, flatten into a disk, wrap in cling film, and refrigerate for at least 30 minutes or up to 3 hours.
3
On a floured surface, roll the chilled dough out to 2 mm thickness. Carefully transfer it to a lined baking tray.
4
Spread pesto over the base, leaving a 4 cm border. Dot with ricotta or sprinkle feta. Arrange the tomato slices evenly. Fold in the pastry edges to form a rustic border. Brush the pastry with egg wash.
5
Preheat oven to 200°C (180°C fan forced). Bake for 30–40 minutes, until the crust is golden and the tomatoes are tender.
6
Let cool slightly, then top with fresh basil. Serve warm or at room temperature.

1
Try mixing herbs or cracked pepper into the dough for extra flavour.
2
If the dough feels sticky, dust with flour while rolling.
3
This galette base works well with seasonal fillings like zucchini, squash, or caramelised onions.

...And that's it, enjoy!

Have you completed this technique?

Duration

5 min

Level

1
In a food processor or large bowl, combine the flour, butter, and salt. Pulse or rub with fingers until crumbly. Slowly drizzle in the ice water and mix until a loose dough just comes together. Do not overwork.
2
Tip the dough onto a lightly floured surface. Gently knead into a ball, flatten into a disk, wrap in cling film, and refrigerate for at least 30 minutes or up to 3 hours.
3
On a floured surface, roll the chilled dough out to 2 mm thickness. Carefully transfer it to a lined baking tray.
4
Spread pesto over the base, leaving a 4 cm border. Dot with ricotta or sprinkle feta. Arrange the tomato slices evenly. Fold in the pastry edges to form a rustic border. Brush the pastry with egg wash.
5
Preheat oven to 200°C (180°C fan forced). Bake for 30–40 minutes, until the crust is golden and the tomatoes are tender.
6
Let cool slightly, then top with fresh basil. Serve warm or at room temperature.

1
Try mixing herbs or cracked pepper into the dough for extra flavour.
2
If the dough feels sticky, dust with flour while rolling.
3
This galette base works well with seasonal fillings like zucchini, squash, or caramelised onions.

...And that's it, enjoy!

Have you completed this technique?

No comments yet. Start the discussion below.

Discover community tips, share your recommendations, and give your compliments to the chef.