Sift flour into a suitable bowl, add salt, make a bulge, pour in the curd, sprinkle the butter all around. Beat with a tablespoon (not by hand!) to a dough that is very tender and smooth. Leave to cool for about 3 hours.
It can be made into aperitif pastry (e.g. small cookies or peaks, sprinkled with sugar, salt or salt and dried herbs. Or as a base for all sweet or salty toppings.
Small molds in about half an hour, as a cake base in about 45 minutes each in the oven heated to 200 ° C.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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