Butter‑free shortcrust pastry with galbani ricotta

Preparazione

• 1

  In a bowl, place the sifted flour and the Galbani Ricotta. Add the salt, egg, and oil

• 2

  Using a wooden spoon at first — then your hands or a stand mixer — mix until a smooth dough begins to form. If needed, add cold water a little at a time to adjust the consistency until the dough comes together nicely

• 3

  Shape the dough into a ball, wrap it, and refrigerate for 30 minutes. This helps the dough relax and makes it easier to roll out

• 4

  Once rested, roll the dough out on a floured surface. Line your tart pan with it and prick the base with a fork before adding your chosen filling

• • This butter free shortcrust pastry works beautifully for both sweet and savory tarts.

  It’s appreciated for its soft texture, slight crispness, and neutral flavor that highlights your filling.

  • Ricotta Galbani is an ideal butter substitute: it lightens the dough while ensuring good structure during baking. Perfect with roasted vegetables, fruit fillings, or a vanilla cream.

  • The dough is quick to make and requires only basic ingredients — great for last minute cooking.

  It can also be prepared ahead of time and frozen for convenience.

  • For extra crunch, add a spoonful of seeds (sesame, flax, poppy) or replace some flour with wholemeal flour.

  • To personalize the dough, add a pinch of herbs or spices depending on your recipe: thyme, cumin, curry, etc.

  • The dough also works wonderfully for mini tartlets, sweet buffet bites, or even lightly sweetened cookies.