Revette dough is a hidden gem of French pastry, often overlooked in favor of its more famous relatives like puff pastry or shortcrust. Originating from certain regions of France, these little wonders are perfect for making tarts, quiches, or even refined desserts. Imagine a sunny afternoon, when the aroma of freshly prepared dough fills the kitchen, reminding you of childhood memories, family snacks, and shared treats.
This revette dough recipe is not only simple to make but also promises a light and crispy texture, ideal for holding all your fillings. Whether you want to prepare an apple tart, a Lorraine quiche, or even a savory tart, this dough will adapt to all your culinary desires.
Ingredients
For 4 people:
- 250 g of flour
- 125 g of cold butter, cut into small cubes
- 1 egg
- 50 ml of cold water
- 1 pinch of salt
Instructions
- In a large bowl, mix the flour and the pinch of salt.
- Add the cold butter and work the mixture with your fingertips until it has a crumbly texture.
- Incorporate the egg and cold water, then mix quickly until you form a smooth ball of dough.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
- Preheat your oven to 180°C (thermostat 6).
- Roll out the dough on a floured surface, then line a tart pan with it.
- Pierce the bottom of the dough with a fork, and then precook it in the oven for 15 minutes.
- Add your favorite filling and continue baking according to the chosen recipe.
Chef's Tips
To achieve an even crispier dough, you can add a tablespoon of white vinegar to your mixture. This will help relax the gluten and make the dough lighter.
Storage
Revette dough can be stored in the refrigerator for 3 days or frozen for up to 3 months. Be sure to wrap it well in plastic wrap to prevent it from drying out.
