WHOLE WHEAT YEASTED OLIVE OIL PASTRY
Yeasted crusts are more rustic than French-style short crusts. They're also easier to manipulate - they don't crack and tear. Remember to roll this out thinly so that it doesn't become too bready.
Provided by Martha Rose Shulman
Yield Two 10-inch tarts
Number Of Ingredients 7
Steps:
- Dissolve the yeast in 1/2 cup lukewarm water, add the sugar, and allow to sit until the mixture is creamy, about 5 minutes. Beat in the egg and the olive oil. Combine the flours and salt, and stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer - combine the ingredients using the paddle. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth - do not overwork it. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.
- Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two equal pieces (or as directed in each of this week's recipes). Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out into thin rounds, as directed in each recipe, and line pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 25 grams, Carbohydrate 93 grams, Fat 32 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 416 milligrams, Sugar 1 gram, TransFat 0 grams
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Mayinja Joseph
[email protected]I'll definitely be making this pastry again.
john nanchip
[email protected]Overall, I thought this was a good recipe. The pastry was flaky and delicious, and it was easy to work with.
Thobani Gift Mabasa
[email protected]I would have liked the recipe to include more detailed instructions for rolling out the pastry.
Kylar
[email protected]The pastry was a bit dry for my taste, but I think that's just a matter of personal preference.
Walanbaa Gaayili Biripi
[email protected]I had a little trouble getting the pastry to roll out evenly, but other than that, it was a breeze to make.
Amélia Lavoie
[email protected]This pastry is so versatile. I've used it to make everything from pies to cookies to crackers.
Ruv
[email protected]I'm not a huge fan of olives, but I really liked the way they complemented the flavor of the pastry.
Mohan Mahara
[email protected]I used this pastry to make a savory tart with roasted vegetables and goat cheese. It was a huge hit at my dinner party.
Mbalenhle “Moon” Nkosi
[email protected]I've tried a lot of different pastry recipes, but this one is by far my favorite. It's the perfect balance of flaky and tender.
Latisaw Olua
[email protected]I wasn't sure how the olive oil would taste in the pastry, but I was pleasantly surprised. It added a subtle richness that I really enjoyed.
Frank reloaded
[email protected]This pastry is a keeper! I'll be making it again and again.
Olivia Baker
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make pastry.
Nestor Da_plug
[email protected]The flaky layers of this pastry were a delight to eat.
FaIzAn FiAz
[email protected]I was impressed with how easy it was to work with this dough. It was very pliable and didn't tear easily.
Gg Pro
[email protected]The olive oil in this recipe gives the pastry a lovely golden color and a subtle savory flavor.
Nyerere Nadia
[email protected]This pastry is perfect for a variety of dishes. I've used it for everything from pies to tarts to galettes.
Sasdd Khan
[email protected]I love the simplicity of this recipe. With just a few ingredients, I was able to make a delicious and versatile pastry.
bakhtawar bakhtawar
[email protected]This pastry was a bit more challenging to make than I expected, but it was worth the effort. The flavor was amazing, and my guests raved about it.
Captain Plays
[email protected]I've made this recipe several times now, and it always turns out perfect. The dough is easy to work with, and the pastry is always flaky and delicious. I love that I can use it for both sweet and savory dishes.
Ronnie Overstreet
[email protected]This recipe was a delight! The pastry turned out flaky and flavorful, and the olives added a nice savory touch. I served it with a roasted tomato sauce and grilled vegetables, and it was a hit with my family.