Gluten-Free Pasta Brisée
INGREDIENTS
| INGREDIENTS | QUANTITY (g) | % OF TOTAL MIX |
| La Gluten Free Mix – Pasta and Pastry | 1000 | 100% |
| Butter | 400 | 40% |
| Cold Water | 460 | 46% |
| Fine salt | 28 | 2.8% |
METHOD
- Quickly rub the mixture with the cold butter for 2 minutes until sandy.
- Add the remaining ingredients. Knead for no more than 2 minutes.
- Gather the dough and wrap it in plastic wrap.
- Let it rest in the refrigerator for at least 3 hours (optimal: 12 hours).
- Portion the dough and shape savory tarts and/or crackers as desired.
BAKING
Convection oven: 165°C (330°F), low fan, 35 minutes
Conventional oven: 190°C (375°F), top and bottom heat at 20%, 40 minutes
