Pâte brisée

500 g wheat flour
1 tsp sea salt
1 tsp fresh oregano or thyme leaves
250 g cold butter, into smaller cubes
6 medium egg yolks
100 ml cold water

In a bowl put flour and salt and herbs. Mix. Add butter and mix using your fingers to obtain a rough breadcrumb-like texture. Use the tips of your fingers to succeed rather than the whole palms. When incorporated, add the egg yolks and water and knead into a smooth dough. If, by any chance, it feels that there's not enough moisture, add a tiny bit of water, but normally it should be ok. Form a 2 cm high rectangle, wrap and place in the fridg for 1 hour. Use as stated in the recipe. If the dough has been in the fridge longer than 1 hour, then take it out of the fridge at least 40 minutes before using.