Savoury almond short crust pastry
A gluten free shortcrust pastry, perfect for your next savoury tart.
Ingredients
- 250g plain flour, sifted
- 100g Australian almond meal
- 20g finely grated parmesan cheese
- 100g cold unsalted butter, cut into small cubes
- 1 egg, beaten
- 1-2 tbsp almond milk
Method
Place flour, almond meal and parmesan cheese in the food processor. Pulse a few times to mix. Add the cold butter cubes and pulse to create a fine crumb like mixture.
Whisk egg and almond milk together, with the motor running, add egg mixture and whizz to form a dough.
Turn dough out onto a lightly floured surface, knead lightly to bring together, form into a disc. Wrap in cling wrap, chill for a minimum of 30 minutes before using.
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