Sourdough Shortcrust Pastry
This sourdough discard shortcrust pastry is flaky, buttery and so, so delicious.
From a super savoury blue cheese and bacon tart, to a succulently sweet maple and pecan pie, it is amazingly versatile and can be used in a huge variety of recipes.
It is the ideal use for any sourdough discard you have lying around and with only four store cupboard ingredients there is no excuse not to give this one a go!
Take this recipe and do with it what you wish, the following is a method for preparing a tart base, but this pastry can be used in a variety of ways.
Makes (1 large tart base).
250g Plain flour
125g Unsalted butter
100g Sourdough Starter Discard
Special equipment needed
Cut your chilled butter into small cubes and add this to your flour and half a teaspoon of salt, in a large bowl
Use your fingertips to quickly and lightly rub the flour and butter together until it resembles fine breadcrumbs.
To this, add your sourdough starter discard and mix with a spoon.
Once nearly incorporated use your hands to bring the mix together into a pastry dough.
Make sure you do not over work your pastry as this encourages the development of gluten, giving the pastry a rubbery texture.
Your dough can now be used immediately or wrapped in cling film and kept in the fridge for up to 24 hours, until needed.
Preheat your oven to 200°C / 180°C Fan.
Lightly flour your work surface and rolling pin. Lightly grease your tart tin(s).
Roll our your pastry into a large round, approximately 0.5cm.
Pick up the pastry (using a rolling pin if the pastry is a bit delicate) and drape over the tart tin. Gently mould the pastry into the tin. Ensure that the pastry is flush against the case all the way around.
Run a knife around the edge of the tart tin to cut away any excess pastry (which can be used to create decorative pastry on top).
Press together any cracks and repair any holes with excess pastry.
Prick the base of your pastry all over with a fork.
Line the surface of your pastry with tin foil/baking parchment. Fill your tin with baking beads/dried rice or beans.
Bake for 10-15 minutes until lightly browned.
Meanwhile, prepare your filling(s).
Fill your tart (we went for a savoury blue cheese, bacon and pear).
Baking until cooked through.
This pastry is SO versatile and can be used in many ways. These chorizo, manchego and apple chutney sausage rolls for example!
Thank you so much for visiting. Please feel free to comment with any questions.
I’d love to see how creative you get with this recipe as it is so versatile! If you have made this please do share it on Instagram with us using the hashtag #mymelrose.