Neufchâtel Cheese and Walnut Tart | French Taste

In a large bowl, sift 200 g of white wheat flour together with 5 g of sea salt. Add 100 g of cold butter cut into cubes and rub together quickly with your fingertips or in a food processor until you get a sandy texture.

Gradually add 50 ml of cold still water and bring the dough together into a compact ball, without overworking it. Wrap the dough in cling film and chill in the refrigerator for 30 minutes to firm up.

Preheat the oven to 190°C and line a baking sheet with baking paper. Take the dough out of the refrigerator and roll it out on a lightly floured surface into a round sheet about 3-4 mm thick.