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Savoury Pastry 
makes about 1kg

388g/675g strong flour
37g/75g fine semolina or polenta
2g/5g fine salt
2/4 x 61–68g COLD whole eggs
½ /1 COLD egg yok, minimum 61g whole egg size
23g/45g Vine Valley white wine vinegar
150g/300g lard or butter (chicken and duck fat is also good)

Put the flour, semolina/polenta and salt into a food processor. Whisk the whole eggs and egg yolk and vinegar together. With the motor running add the fat AND immediately it is incorporated add the eggs and vinegar and work only until it just comes together.

Tip out onto your marble slab knead for a couple of minutes, wrap in plastic and rest in a cool place for 30 minutes to one hour before rolling.

This is the pastry we use for small canapé tarts or large savoury tart bases and pie bottoms because it will stay crisp when it stands for a while and doesn't go soggy and fatty as the base for large tarts and pie bases.

Canapé tarts if rested do not need to be blind baked but a prick with a fork does help them stop bubbling up. Larger tart bases should be blind baked.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.