By Martha Rose Shulman
- Total Time
- About 1 hour, plus chill time
- Rating
- 4(299)
- Notes
- Read community notes
Most of the vegetable tarts that I post on Recipes for Health call for a yeasted olive oil crust that I love to work with. With French quiches, however, I prefer a crust that resembles classic French pastry. However, I always use at least half whole-wheat flour – which is not so French – not only for its nutritional superiority, but also because it gives the resulting shell a nuttier, richer flavor that is particularly welcome in a savory tart. This dough, adapted from Jacquy Pfeiffer’s recipe for pâte brisée in “The Art of French Pastry,” involves more butter than you’re used to seeing in my recipes, but an occasional butter-based crust, especially when it’s made with whole-wheat flour and contains a filling that is all about vegetables, is not going to kill us. Instead, it’s a vehicle for the foods that we want to move toward the center of our plates.
Featured in: Quiche Meets Whole Wheat
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Ingredients
Yield:2 9-inch pastry shells, 6 to 8 servings each
- 222grams French-style butter such as Plugrá (8 ounces, 1 cup), at room temperature
- 175grams whole-wheat flour or whole-wheat pastry flour (approximately 1½ cups less 1 tablespoon)
- 175grams unbleached all-purpose flour (approximately 1½ cups less 1 tablespoon)
- 7grams fine sea salt (1 teaspoon)
- 92grams water (6 tablespoons)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
1782 calories; 185 grams fat; 115 grams saturated fat; 0 grams trans fat; 53 grams monounsaturated fat; 7 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 7 grams protein; 317 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place butter in the bowl of a standing mixer. Sift together flours and salt and add to mixer. Mix at low speed just until the mixture is well combined. Add water and beat at low speed just until mixture comes together. Do not overmix or you will activate the gluten in the flour too much and your pastry will be tough.
Step
2
Using a pastry scraper or a rubber spatula, scrape dough onto a large sheet of plastic wrap. Weigh it and divide into 2 equal pieces. Place each piece onto a large sheet of plastic, fold plastic over and flatten into ½-inch thick squares. Double wrap and refrigerate for at least 2 hours and preferably overnight.
Step
3
Very lightly butter two 9-inch tart pans. (If you can see butter you’ve used too much.) Roll out dough and line tart pans. Using a fork, pierce rows of holes in the bottom, about an inch apart. This will allow steam to escape and aid in even baking. Refrigerate uncovered for several hours or preferably overnight. (If using only 1 pastry shell, double wrap the other in plastic, then in foil, and freeze.)
Step
4
To prebake, heat oven to 325 degrees. Unwrap tart shell and place on a sheet pan or baking sheet. Line the dough with a sheet of parchment. Fill all the way with pie weights (you can also use beans or rice). Place on the middle rack of the oven for 15 minutes. Remove pie weights and parchment and return pastry to oven. Bake for 15 to 20 minutes more, or until light brown and evenly colored. There should be no evidence of moisture in dough. Remove from oven and allow to cool.
- Advance preparation: The unbaked pastry will keep in the refrigerator for 2 or 3 days (and it’s best to prepare through Step 3 a day before use). It freezes well.
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4
out of 5
299
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Cooking Notes
PCMAEA
I wish I could edit... this was user error on my part. I only added half the butter. Sorry for hating on the recipe, Martha!
Kim
I used a stand mixer, and 8 tbs. water, with no refrigeration. The crust was easy to roll, beautifully tender and crisp when cooked. I also added some chopped rosemary, which is great for a quiche.
mbks
Flour is generally inconsistent and following a recipe to the T doesn’t compensate for where or how wheat is grown, what kind of wheat it is or how it is processed-which impacts how dry or moist it is when cooking and baking with it. When using flour you have to consider that you may need more or less liquid than a recipe states. It is best if you understand the texture you ultimately need in the dough and compensate as you add the liquid without over mixing. The recipe is simple and terrific.
Michael C
I didn't have time to get the French butter and only about 12 hours total refrigeration time, and it still came out very well. I look forward to making it again with the proper time and ingredients.
js
I'm just curious why we refrigerate the dough uncovered when it's in the tart pan? Seems like it would absorb all the moisture and smells of the fridge.
sarah patton
Bless you, to Kim of 2 years ago, who said "stand mixer, and 8 tbs. water, with no refrigeration. The crust was easy to roll, beautifully tender and crisp when cooked." Who thinks of making Quiche 2 days in advance to accommodate all that chilling? Mine rolled out beautifully right after mixing, then gave it a long rest in the fridge once it was safely in the tart pan.
Erik
Don’t use rice for the blind bake. It just sticks to the crust and you end up with uncooked rice baked into the crust.
Louise Snitz
I skipped the overnight ball of dough stage the second time I made it. Roiled it out, or pressed it out and fitted it into the pie pan. I think this will work well. Forked itIt’s drying in the fridge now (No breaks in the dough as previously. Also I used less whole wheat, by mistake, and it was less crumbly👍
Jill B.
It would be a kindness to include a substitute salt, with quantity, when the recipe lists a lesser-used type.
Kluski
It doesn't really matter what kind of salt if you weigh it. If you used Diamond Crystal kosher salt, for example, you would have about twice the volume, but when you are weighing ingredients that doesn't matter.
danipach
What mixer attachment is best to use for this? The dough hook?
eileen
If in step three it says put in refrigerator uncovered, why does it say in step four ‘unwrap tart shell’?
sarah patton
Bless you, to Kim of 2 years ago, who said "stand mixer, and 8 tbs. water, with no refrigeration. The crust was easy to roll, beautifully tender and crisp when cooked." Who thinks of making Quiche 2 days in advance to accommodate all that chilling? Mine rolled out beautifully right after mixing, then gave it a long rest in the fridge once it was safely in the tart pan.
Chelsea H
Would normal butter work here? And what about a pie dish instead of a tart pan?
Betsy
It lacks flavor. Try butter or ghee, try adding some spice or herb seasoning to the flour, something. Do pre-bake for 5-6 minutes before adding the filling.
Doreen from Queensland, Australia
I rolled the dough out on baking paper and then stuck it in the fridge. It was then ready to pop into the Cast iron fry pan i used when the filling was ready to bake. It is a very light and buttery pastry
Michael C
I didn't have time to get the French butter and only about 12 hours total refrigeration time, and it still came out very well. I look forward to making it again with the proper time and ingredients.
Jill
Fabulous, fabulous crust. I did by hand with a pastry cutter, otherwise, exactly as directed.
tiger squeakily, jr.
Perfect for onion quiche!
Kim
I used a stand mixer, and 8 tbs. water, with no refrigeration. The crust was easy to roll, beautifully tender and crisp when cooked. I also added some chopped rosemary, which is great for a quiche.
js
I'm just curious why we refrigerate the dough uncovered when it's in the tart pan? Seems like it would absorb all the moisture and smells of the fridge.
tiger squeakily, jr.
how to defrost
Kluski
In the fridge, overnight.
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