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Ces petits sablés très friables, simples et rapides à préparer seront parfaits pour les petits creux ou à grignoter…
Parfumés à la ciboulette et agrémentés de pignons de pin, vous n’en ferez qu’une bouchée ! Pour une saveur un peu plus prononcée, vous pourrez remplacer la ciboulette par de l’oignon nouveau.
Préparation
Tamiser la farine avec le sel, creuser un puits, y mettre les dés de beurre et la ciboulette.
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Sabler jusqu’à obtenir de grosses miettes. Ajouter l’eau et les pignons, mélanger rapidement du bout des doigts. Former une boule, la poser sur du papier film, aplatir légèrement et réfrigérer 45 min.
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Préchauffer le four à 210°C. Étaler la pâte sur le plan de travail légèrement fariné, la piquer à la fourchette et découper des losanges (ou autre forme désirée) à l’aide d’un découpoir. Répéter cette opération avec les chutes de pâte. Les poser sur une plaque sulfurisée et enfourner 15-20 min.
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Laisser refroidir sur une grille.
Une recette d’Eric Kayser
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