Makes 1 pastry base
Prep time: 10 minutes (plus 30 minutes chilling, if needed)
Cook time:
15–18 minutes
Here’s a perfect savoury yoghurt pastry recipe using your Nodo gluten-free flour blend - tender, buttery, and perfect for savoury tarts.
INGREDIENTS
METHOD
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In a Thermomix or food processor, blend nodo flour and salted butter until the mixture resembles coarse crumbs.
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Add the greek yoghurt, egg yolk, and 1 tbsp cold water.
- Blend just until the dough comes together into a soft (but not sticky) ball.
- If the dough feels too soft to handle, refrigerate for 30 minutes to firm it up — this makes it easier to roll.
- Place the dough on a sheet of baking paper, shape it into a disc using a rolling pin, and lightly dust with flour to prevent sticking.
- Roll out to 3–4mm thickness and line the baking tray.
- Lightly grease your tart tin with butter or spray to help the pastry release easily after baking.
- Carefully flip the dough into the tart tin, and use your fingers to gently press the pastry into the base and up the sides of the tin. If the dough cracks or tears just press a small piece of excess dough into the gap.
- To blind bake, prick the base with a fork and bake at 180°C (fan) for 15–18 minutes, or until lightly golden.
- Fill and bake again as needed for your recipe.
If you try this recipe, let us know! Tag a picture #nodoathome @nodoathome on Instagram. We’d love to see what you come up with.
