Pâte brisée

Pâte brisée is a classic French savory tart dough, forming the crisp, buttery foundation for dishes like quiche, tarte au fromage, or vegetable tarts. It is traditionally made from a simple blend of flour, cold butter, a small amount of ice water, and a pinch of salt, worked together to create a tender, flaky crust. Originating in France, it is a cornerstone of French pâtisserie and home cooking.

🍽️ Nutrition at a glance

This dough is high in fat and carbohydrates, with the butter providing significant saturated fat and calories, while the flour offers refined carbs. A typical 100g serving of baked crust contains roughly 400-450 calories, with minimal protein or fiber, making it a rich, energy-dense component rather than a nutrient-dense food.

Nutrition breakdown

Calories	680 kcal
Protein	8 g
Carbs	48 g
Fat	52 g
Fiber	2 g
Sugar	1 g
Sodium	420 mg
Vitamin A	450 µg RAE
Vitamin D	1.5 µg
Vitamin E	2.5 mg
Vitamin K	10 µg
Thiamin (B1)	0.2 mg
Calcium	30 mg
Iron	2.5 mg
Phosphorus	80 mg

Per 1 tart shell (approx. 150 g) · estimated, varies by recipe

💡 What's interesting

Culturally, pâte brisée is the versatile 'blank canvas' of French baking, designed to complement rather than overpower fillings. Nutritionally, its unique texture comes from the technique of keeping ingredients cold to prevent gluten development, resulting in a melt-in-the-mouth flakiness that distinguishes it from other pastry types.