Dough for tart or quiche (sheeted pastry)

Dough for tart or quiche (sheeted pastry)
Ingredients: 200g flour, 100g (=100mL) water, 150g margarine, 1 teaspoon of salt.
-Mix flour, salt and add water
-Knead with your finger without working dough too much (pastry shouldn’t have elasticity)
-leave it 20 min.
-Tare it and take half its weight of margarine
-Spread out dough and place margarine (cut in slices) on
-Cover margarine with borders of dough
*-Spread in only one way to obtain a rectangle
*-Fold it in three and turn it of 90°
*-Spread again to obtain a new rectangle and fold it in three
*-Place 20 min in cold fridge
-Repeat twice the four last points (marked with *)
-Finally, spread dough (approx. 3 mm thick) and place in your tart/quiche pan.
Always pick through with the knife tip, not to have bubble during cooking.
If you don’t want sheeted pastry but short pastry, you have not to do the three spread-fold-cold cycles, but only spread-fold-turn several times to incorporate margarine in the flour-salt-water mix.
 
Lorraine quiche
Ingredients: 1 sheeted (or short) pastry, 100g or more bacon, a tablespoon of flour, 3 eggs, onions, 400 mL milk, salt, pepper, garlic, water.
(These quantities are for a quiche of 30cm or more (diameter), for smaller one, reduce quantities.
-Pre-heat oven at 220°C
-Spread bacon pieces on the bottom of the dough (in the pan) and add the following mix:
Mix a tablespoon of flour with a little water to obtain a smooth dough without flour particle. Add 3 beaten eggs, a little salt, pepper, garlic, onions or rasped nutmeg to perfume, and approx. 400mL milk.
Cook for 5 min in hot oven (220°C) and then reduce to 180°C for 20-25 min.
Serve warm.
 
Leek tart
It is exactly the same think than Lorraine quiche, but the meet (bacon) is replaced by approx. 400g cut leek (green and white part).