If you’ve ever wondered what gives French tarts and quiches that impossibly flaky, buttery base, the answer is pate brisee. Pate brisee is a simple pastry dough made from flour, cold butter, a pinch of salt, and just enough water to bring it together. Unlike sweeter pastry doughs, pate brisee is meant to be neutral, which is why it works for both savory dishes like quiche...
