I followed Jamie Oliver's savoury shortcrust pastry recipe (from Jamie's America book). I threw in herbs including lavender (a little too much! It made me think of soap!), rosemary, thyme and sage. Blitz the pastry in a food processor (BUT NOT a blender. I have done that before and destroyed the blender. Poor thing, it had no idea I thought it was the same as a food processor).
|This cuts nicely once refrigerated. It looks shabby here because it was hot right out of the oven|
Here are some from 2011 (arty touch courtesy of my hubby)