Growing up, I shied away from making pies and tarts. My grandma and even my dad could make excellent pastry, but any time I tried, the mixture would either be as tough as nails or so crumbly it wouldn't hold together.

My confidence in shortcrust was basically non-existent as a result - and I know lots of other people feel the same way.

When I went to culinary school and started my first job in a restaurant kitchen, I inwardly groaned when the first task assigned to me was to make the quiche for our Saturday lunch service.

Luckily, I didn't have to make the dough, someone else had done it for me. I simply had to roll it out and try not to burn it in the super-hot convection oven.

3-2-1 method

Eventually, though, I had to make the shortcrust myself. The chef de cuisine took me aside and taught me what we call the 3-2-1 method.

It's not really a recipe - there's no real knack to it. Any cook can be taught the 3-2-1 method for shortcrust, even if they're terrible bakers.

This is how it works: 3 parts flour, 2 parts fat, 1 part liquid. Bring it all together and you have a shortcrust pastry!

If you're starting out, the easiest way to make a 3-2-1 pastry is with North American measuring cups: 2 cups plain flour, 1 cup cold, cubed butter or lard and about 1/2 a cup of ice cold water.

You can bring everything together in a food processor, pulsing until the dough forms into a ball. Then, wrap in cling film, chill for 30 minutes and you're ready to bake.

Confidence

Once you're feeling confident about shortcrust, you can start playing around with the 3-2-1 method. I like using interesting flours - spelt, purple heritage wheat or buckwheat flours all make great savoury tarts.

You can use any kind of fat, but my favourite, and I think the best-tasting, is good ol' Irish butter.

For the liquid, you can incorporate an egg and slowly drizzle enough cold water for the dough to just come together. You can get creative once you're comfortable with the basics.

I love making open-faced galettes instead of covered savoury pies - they look impressive and hold in a huge amount of filling, but are very easy to construct.

I love, when I'm making a cheesy galette like this one, that the cheese is exposed and gets a bit caramelised on top. This galette is a winner - so easy to make and completely delicious. It makes a great breakfast, lunch or dinner.

Switch up the cheese if you like, but just remember - now is a great time to be supporting Irish farmhouse cheeses. Be sure to buy Irish when you're doing your weekly shop!

Roasted Tomato and Cooleeney Dary Galette

Roasted tomato and Cooleeney Daru galette

Serves 6

Ingredients

1 recipe 3-2-1 shortcrust pastry, rolled roughly 1/4-inch thick

1 small wheel Cooleeney Daru cheese, rind removed and sliced

1 punnet cherry tomatoes, halved

1 tsp rapeseed oil

1 Tbsp fresh oregano leaves, chopped

1 Tbsp fresh parsley, chopped

2 tsp fresh thyme, chopped

1 clove garlic, minced

1 tsp flaky sea salt

1/2 tsp chilli flakes

1 egg, beaten

Directions

  • 1. Preheat your oven to 200C. Line a round baking sheet (like a pizza pan) with parchment paper.

  • 2. Roll out the shortcrust pastry into a rough circle and place on the baking sheet.
  • 3. In a bowl, mix the tomatoes, garlic, herbs, oil, salt and chilli flakes. Place the mixture in the centre of the shortcrust pastry circle, leaving about an inch around the edges.
  • 4. Arrange the sliced Daru in and around the tomato mixture.
  • 5. Carefully start folding up the edges of the shortcrust pastry so it partially covers the filling; leaving the centre exposed.
  • 6. Brush the edges of the pastry with the beaten egg and bake in a hot oven for 30 to 40 minutes, until the pastry is golden brown and the bottom is crisp.
  • 7. Allow to cool slightly before slicing. Serve with a light salad and balsamic vinaigrette.