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



Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

Cook's Notes

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

Reviews (1)

5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
This crust in absolutely delicious, so flaky and good, I made it for the top of a Chicken Pot Pie