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Michel Roux's Pate Brisee

This recipe for pate brisee, courtesy of chef Michel Roux, is used to make his Cherry Tomato Tart.

  • yield: Makes 1 pound




  • 1 3/4 cups all-purpose flour
  • 2/3 cup unsalted butter, cut into small pieces and softened
  • 1 teaspoon salt
  • Pinch of superfine sugar
  • 1 large egg
  • 1 tablespoon cold milk

Cook's Note

Dough may be kept refrigerated up to one week or frozen up to 3 months.


  1. Step 1

    Mound flour on your work surface and make a well in the center. Place butter, salt, sugar, and egg in center of well and mix together using your fingers. Slowly incorporate flour into butter mixture, using your fingers, until a slightly sandy dough forms.

  2. Step 2

    Using your fingers, slowly incorporate milk until dough begins to come together.

  3. Step 3

    Using the palm of your hand, knead dough until smooth, 4 to 5 times. Roll dough into a ball, wrap with plastic wrap and refrigerate until ready to use.

The Martha Stewart Show, February Winter 2008



Reviews (1)

  • 19 Feb, 2008

    This crust in absolutely delicious, so flaky and good, I made it for the top of a Chicken Pot Pie