Apparently this is a classic Israeli recipe. It is dead simple. Galit uses the same pastry for both quiches and a fantastic date biscuit.
Israeli Pastry for Quiche, Tarts, etc
- 200 ml Sour Cream or Creme Fraiche
- 350 grams Self Raising Flour
- 200 grams Butter
- Mix. I do this in a Kitchen Aid Mixer on Speed 4.
- Form into a ball
- Wrap in cling film
- Refrigerate until needed.