Our mystery guest + le cafoutche = The "everything room" in France
Cheese needs to breathe and so do we

Pâte Brisée : Jêrôme's 4-ingredient wine-based shortcrust pastry is easy, versatile, delicious for savory quiche or sweet, delectable pie!

lemon pie tart shortcrust pastry recipe geraniums pepper tree bistro chair
I can tell you--after seeing them in the bathroom mirror this morning--this shortcrust pastry recipe will give you les poignées d'amour. That's French for "love handles." Même pas peur? Not even scared? Good! Read on and discover a truly delicious and versatile pâte brisée. I should know...I've tested 10 of them in the past week--ever since you asked for the recipe!  

Today's Word: la pâte brisée

    : shortcrust pastry, a rich dough for making pie crust

Audio: Listen to the words pâte brisée in this soundfile
En cuisine, la pâte brisée est une pâte servant de base aux tartes salées ou sucrées.  La pâte brisée désigne généralement une pâte composée principalement de farine et de matière grasse sans sucre.
In cooking, shortcrust pastry is a dough used as a base for savory or sweet pies. Shortcrust pastry generally refers to a dough composed mainly of flour and fat, without sugar.

Jérôme's Pâte Brisée: 4-ingredient Shortcrust Pastry
(makes one large or two small tarts!)

2 cups flour
2 teaspoons baking powder
1/2 cup white wine
1/2 cup sunflower oil

Note: ordinary white wine is all you need. Leftover wine will work as long as it hasn't turned to vinegar. For oil, we used sunflower, but olive oil or other oils could work.
Optional additions to the dough: pinches of salt, poppy or sesame or flax seeds, cumin, herbes de Provence or other spices.... The sky's the limit!


Pour 1/2 cup wine and 1/2 cup oil into a cup. Heat 1.5 minutes (until very warm) in a microwave. In a bowl combine flour and baking powder. Slowly pour in wine/oil mixture, stirring as you go with a fork or your hands.

Do not over mix. The shortcrust pastry dough is ready when it is no longer sticky.

Note: Having gradually added it to the mix until a good consistency was achieved, I had about 1/8 cup of wine/oil liquid mix leftover. 

Roll out the shortcrust pastry dough on a floured surface. Or roll it out onto some cooking paper, for easy transfer to the pie pan.  (No rolling pin? You could use a bottle of wine or similar.)

Pre-cook the dough
Cook the pâte brisée at 180c (350F) for 15 minutes or until golden and firm. (No need to add weights, such as beans, to the shortcrust pastry dough).

Your pie crust is ready! Just add your favorite filling: for savory tarts try grilled vegetables, one or two eggs whisked with sour cream, salt, pepper, herbs = a good basic (cook in a 180C/350F oven for approximately 30 minutes. For sweet: fry some bananas in butter, add a little sugar (and rum if you like), and arrange in pastry (photo below). I recommend Mimi Thorisson's simple and delicious lemon tart (pictured in the opening photo, above), using Jérôme's Pâte Brisée. A winning combination!

Give this oil and wine-based pâte brisée a try and let Cécile and me know here in the comments how it worked out for you. Bonne chance et bon appétit!

Cecile rolling out shortcrust pastry dough
Cécile, rolling out the shortcrust pastry, a recipe she learned from her friend Jérôme. Little does he know what a big part of our lives his 4-ingredient recipe has become. Mille mercis, Jérôme! And a thousand thanks, Cécile, for all you gave when you were with us these past two weeks. Thank you for cleaning up our porch, for all the cooking, for repairing those broken tiles on the outdoor stairs, and for the mega project of creating a tool room in our unruly cafoutche (before and after photos coming!). You are truly my rock star sister-in-law, and you will never know what an example you are to all of us. 

Mushroom pepper cumin mustard quiche
The last quiche  Cécile made for us using leftovers in the fridge--including leftover pastry dough. There are sauteed yellow peppers, mushrooms, and she added Dijon mustard + cumin to the egg/sour cream base. Our son Max loved this one!

Tomato tart tarte tomate recipe recette
Thanks to the additional pâte brisée in my frigo (as mentioned, today's recipe will make one large or 2 small-medium tarts) it will be easy to throw together another meal. I'm off to make an All-time Favorite Tomato Tart for lunch (recipe here). Will worry about those love handles--those poignées d'amour--later. On second thought, même pas peur!  

la pâte brisée = shortcrust pastry
les poignées d'amour = love handles
même pas peur! = not scared! (word of the day on Jan 7 2013)
bonne chance = good luck
bon appétit = enjoy your meal
le frigo = fridge
Banana tart for shortcrust pastry
Banana tart with caramel filling.

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The Americas mAy have run out of TP but our area of France has run out of flour! Quit baking for awhile and will try this recipe when I know I have at least one cup left for another project! Bon courage à tous / toutes.


Great timing! I forgot to buy some pate brisée last week. Ta.

Love your cheerful posts!


Ah, but Americans have run out of flour also! And yeast. But at least I finally found some hand sanitizer.

Good luck with your slow return to a somewhat normal life in France.

Eileen deCamp

Hi Kristi,
I have to try the recipe! Looks easy and delicious!
I noticed Muriel's comment above and I also have had trouble finding flour. I guess everyone is home baking!
Stay well and thanks for your lovely posts and photos!


Hi Kristi - a few weeks ago I decided to try your 4 ingredient bread and it took two tries to get the yeast but I now have several packets so another loaf is on the way. It is delicious. Can't wait to try this pate brisee. Thank for your cheerful and delicious making posts. Have a beautiful day.


I'm in NY and was surprised to see that my grocery store had run out of flour. Luckily 2 weeks later they had some. I've been baking a lot and making my own bread. Toilet paper and other paper products are either not available or limited stock. We use TP but usually use cloth for napkins and kitchen paper, unlike most.


Your tomato tart recipe has been a favorite of mine ever since you posted it! Will definitely try it with this crust.


You are making me hungry even though I just ate breakfast. Everything looks so good. I will have to try the crust. I usually make a quiche without a crust - in a heavy ceramic pie dish and it reduces the calories, ut I will have to try this crust with my lemon curd and fruit.
Thank you, Kathleen


Our dear Kristi,
I mentioned this in a previous comments section and I sincerely mean it.
Your recipes are straight from heaven!!YUM!!!
Thank you!!!
Problem getting flour here in NV,too--also yeast and baking powder.
One thing for sure:nothing(and I mean nothing)goes to waste,and!nothing (ditto) is taken for granted anymore.
Blessings always to you and your family.Health,safety,and peace.
Natalia. xo


Any ideas for a sans gluten version?

Stephanie Lux

If I make the veggie tart, do I need to ore bake the crust??


Bob's Red Mill makes a a gluten-free flour mix that has all the special ingredients you need to include for it to be a good substitute.

Kristin Espinasse

Nancy, So happy to see your note about the 4-ingredient bread! Merci. 💕

For those who would like to make this bread, click this link and scroll down the page, to the recipe:


I agree with Natalia. You should collaborate with Jêrôme, Cecile and watercolor pals to publish a cookbook,
tout de suite!

Khanh Schrans

Merci Kristi,
Every time I made your bread, your tartes I think about your farm, your wine & your cheese. Your recipes have passed on to my 22 & 23 year old daughters. They loved them as much as we do. Is that the banana tarte in the picture or banana bread?


Oh, there is quite the lack of flour in America! And no yeast to be found. Of course, I don't need to be eating the products made with wheat and yeast anyway...but I surely want some. HAHA!


Thanks for the recipe, Kristi. Looking forward to trying it.
We've been short of flour here in Canada as well, and so have my cousins in England. Last week we learned that it's not a shortage of flour itself, but a shortage of the bags normally used for retail sales (and apparently manufactured somewhere in Asia). The flour companies advised they were working on it and sure enough, this week flour was back on our grocery store shelves lying flat in plain white bags -- no colour or company logos for now.

Chris Allin

Dear Kristi and Cécile,
Thank you for this recipe. I envision it for your your tomato tarte and then a peach or apricot tarte. Savory and sweet! What a great recipe!

Lots of lobbying going on for a cookbook. If the thought of it is overwhelming right now, perhaps you might consider it later? The value of the recipes you share are this: easy, delicious, authentic and from family! Still wish you knew Michèle-France’s tapenade recipe you so often highly praised...

Nancy Reynolds

I've made your tomato tart, Kristi, and it is perfection! I'm wondering, if you blind cook (without filling) the pate brisee for 20 mins, then fill it and cook for 30 mins more, won't you have a burned crust? Need to know because I'm dying to make it!


Nancy, cut a circle of foil wrap to place over the edge of your crust while baking the tart. That may help.

Kristin Espinasse

Thank you, chère Natalia (and Chris, who wrote a similar encouraging note). What a compliment! Writing a cookbook seems extra daunting--all the weights, measures, timings to check and re-check and get just right! For now, I will keep sharing food in these posts. You can count on a recipe here and there, when we have eaten or made something delicious. 💕

Maggie Grace

We ran out of flour for a few weeks in Texas. Thankfully, I keep a bag or two in my freezer! This week the store was out of brown sugar and my neighbor couldn't get eggs! I shared some of the eggs I buy from my friend who has chickens. I can't wait until the madness ends and the world is healed.

Maggie Grace

I have made short crust without gluten flour and it works even better because it never gets tough! Just don't use almond flour, that doesn't work for this, you could combine it with another gluten free flour, but only use a tablespoon or so.

Maggie Grace


Nancy Reynolds

Thank you, Patty! I would be heading to Nice on the Cote d'Azur for 2 weeks today if it weren't for the virus. I will try to be there vicariously through Kristi's updates. Have a good day, everyone!

Deborah Frost


Kristin Espinasse

Hi Nancy, Good to see your note about the tomato tart! Re overcooking the tart, it is a good idea to keep your eye on the crust during both stages, while precooking and then cooking with the filling. Yes, we did have a tart or two that came out nearly burned...just nearly! So be extra careful when precooking not to overcook. The pie shell should be slightly golden and firm. Note: you will want to precook the shell completely through for pies that do not require cooking, as in the strawberry pie we made.

Kristin Espinasse

Hi Stephanie, Good question. I am not completely sure of the answer. We pre-baked the pastry each time, even for the asparagus tart which hardly had any cream filling. 


This is a perfect recipe for safer-at-home cooking!!! Thank you from Colorado : )

Audrey Wilson

Hear ! Hear I'm a coeliac & drool over these recipes !

Linda Hernandez

Cecile.. I like the crust very much. I just made it yesterday into a delicious pear and blueberry tarte .
It's wonderful and soooo easy to make. It is my new crust from now on for quiches and all other recipes requiring this type of crust. Never would have thought to use wine and oil. Fantastique!

Donna Balmat-Jantz

The Americans have run out of flour, also. Many Americans are baking with all the extra time on their hands and including the kiddos in on the fun. There are many advantages to staying at home and time for cooking/baking is definitely a plus. Sure, we may all soon look like the Michelin Man, but it seems we're interspersing walking and family playtime with the cooking so that helps a bit.

Linda Hernandez

Dear ladies.. Cécile... When you use this crust for thr quiche pictures how many eggs did you use and perhaps tell me the full liquid measurements used.
I have a regular 9-10" tarte pan so the sides are not very high.
Love this crust.. Thanks for sharing recipe...

Jane Baars

Did anyone experience exploding oil and wine in their microwave? My microwave is old so maybe that’s the problem. Also I was using olive oil. It happened twice and was such a mess! Next time I’ll try heating them over boiling water on the stove. The results (using cold wine and oil the third time) were good, though. I would try it again.

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