Simple Pastry Crust serves as the base of Swiss Chard-Ricotta Galettes with Fried Eggs.

Sara Foster
Recipe by Coastal Living May 2012

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Becky Luigart-Stayner

Recipe Summary

Yield:
Makes 2 piecrusts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour and sea salt in a large bowl. Mix in butter and shortening with a pastry blender or 2 forks until it resembles coarse meal.

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  • Whisk together egg, vinegar, and 1/4 cup cold water, pour into flour mixture, and stir just until it comes together and starts to form a ball. Add more water, 1 tablespoon at a time, if necessary. Press together with lightly floured hands, and form into 2 flat rounds. Cover with plastic wrap, and chill 1 hour or overnight.

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