Cornmeal pate brisee

From the Bojon Gourmet

  • 1 cup all-purpose flour
  • 1/4 cup cornflour (finely ground cornmeal) or cornmeal
  • 1/2 teaspoon salt
  • 4 ounces (1 stick) unsalted butter, cold, cut into 1/2″ chunks
  • 1/4 cup ice water

I use a food processor because I am impatient, but you could follow his directions:

“Combine the flour and salt in a medium bowl. Scatter over the butter chunks and work in with your fingers until some pea-sized chunks remain. Sprinkle in the water a tablespoon at a time, tossing with your hands, until the dough just comes together and no floury bits remain.”

Gently press the dough into a ball, flatten into a disc, and stick in plastic bag. Chill in the fridge until firm, 30-45 minutes.

On a lightly floured surface, roll the dough into an even 14″ round. Fit into a 10″ tart pan, fold over the edges and trim flush with the pan. Chill 30 minutes.

About prhscience

A Science Educator and her students.
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