Fast, foolproof and without washing up: this good old method will make you say goodbye to industrial shortcrust pastry.
THE batch cookingit’s really not your thing. The one and only time you tried to convert to this fashion, the 3 hours spent in the kitchen ended in a fit of tears. Because after having carefully cut up all your vegetables to store them in airtight containers, the pound of onions from the supermarket has taken its toll on your morale. You would much rather take some time on Sunday evening to prepare a quiche and a savory tart. Thanks to industrial shortcrust pastry, you considerably reduce the time it takes to prepare it. You are now ready to face the start of the week with more peace of mind: two dinners are already ready! But did you know that a mother who is passionate about cooking has a little tip for preparing her shortcrust pastry in the blink of an eye? “It’s magical”she declares on video.
Loubna, alias @lou.faitdesvideos, even promises that her recipe “literally takes seconds!” For the ingredients, nothing complicated: our cook of the day requires 250 grams of flour, 80 milliliters of water, 70 milliliters of olive oil and two pinches of salt. But if you prefer to opt for a more neutral vegetable oil, you absolutely can. Little advice from Loubna? “Add a few sesame seeds or Provence herbs to give it even more flavor, but it’s totally optional”she explains. No question of pouring the ingredients into a salad bowl, nor of bothering to knead it on your work surface. The time saving is double: this express recipe also avoids dirtying your entire kitchen with flour!
In fact, Loubna pours all her ingredients directly… into an airtight box! Hop, like a mixologist would prepare a cocktail, she shakes well and… voila! Loubna just has to form a ball, then roll out this shortcrust pastry. There is no even need to let it rest in the fridge: this express dough can already be used. For some, this tip brings back good memories: that of the famous Tupperware© dough, very popular during the 80s. “My grandmother taught me it 35 years ago!”, “My grandmother, my mother and I have been doing it for years”exclaim the subscribers. But for others, it is a real discovery: “I have to try it!”, “Great, I’ll try it!”we can read in the comments.
Loubna pricks her shortcrust pastry with a fork, then garnishes it with ricotta, as well as slices of pumpkin and onions cooked in the oven beforehand. She also adds pieces of Roquefort cheese, honey and crushed nuts, but you can garnish it with whatever you like. She folds the edges, then puts it in the oven for 20 to 30 minutes of cooking at 180°C. When the dough becomes golden brown, it’s time to remove it and enjoy!
