http://greatgrub.com/taxonomy/term/1233/0 en http://greatgrub.com/recipes/pate_brisee <p> Pate Brisee is a flaky, buttery dough that is used to make quiche, pie, galette, and tart shells. I made the mini-quiche shown at right by cutting rolled-out dough into small 1.5 inch fluted rounds, &#x2026;</p> http://greatgrub.com/recipes/pate_brisee#comment other galette pie quiche tart Wed, 05 Dec 2007 06:16:07 +0000 Charlotte 2278 at http://greatgrub.com