Inserted by Rosa Rizzo the

Gluten-free brise pasta
Doses for 1 24 cm mold
100 g butter
50 ml of water
1 teaspoon salt
In a bowl arrange the flour with the butter cut into small pieces and the salt in the center.
Work the dough with your fingertips until you get a grainy mixture.
Add the cold water as you go and work the dough until the dough absorbs completely. Form a ball with the dough (which must be compact and firm), wrap it in cling film and let it rest in the fridge for 30 minutes before use.
Then spread the brisé dough on a floured planer and use it as the basis for your savoury cakes.