YEASTED OLIVE OIL PASTRY
This makes a good crust for a galette. Roll thin so it doesn't become too bready. This recipe is from the vegetarian cookbook Mediterranean Harvest.
Provided by Eat Your Vegetables
Categories Dessert
Time 1h40m
Yield 1 torte or galette
Number Of Ingredients 7
Steps:
- Dissolve the yeast in the water, add the sugar, and allow to sit until creamy, about 5 minutes. Beat in the egg and olive oil. Combine the flour and salt, and stir into the yeast mixture. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface and knead for a few minutes, adding flour as necessary, until the dough is smooth; do not overwork. Shape into a ball. Place in a lightly oiled bowl, cover tightly with plastic wrap, and allow the dough to rise in a draft-free spot until doubled, about 1 hour.
- Turn the dough out onto a lightly floured surface, gently knead a couple of times. For a galette, use all of the dough in one piece, for a double pie crust, cut into two pieces. Shape each piece into a ball and cover the dough loosely with plastic wrap. Let sit for 5 minutes. Then roll out into thin rounds, as directed in the recipe or use to line oiled 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.
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Wisdom Ndifreke
[email protected]This recipe is a great way to use up leftover herbs. I often add a handful of chopped herbs to the pastry dough for extra flavor.
NALWEYISO G
[email protected]I love that this recipe can be made ahead of time. I often make the pastry dough the day before and then assemble the pastries the next day.
Md. Fahim
[email protected]I've made this recipe gluten-free by using a gluten-free flour blend. It worked perfectly and the pastries were just as delicious as the regular version.
Jerry Burch
[email protected]I'm allergic to butter, so I was thrilled to find this recipe. The olive oil pastry is just as delicious as butter pastry, and it's so much healthier.
Jacob Kpadonu
[email protected]This recipe is a great way to get your kids involved in the kitchen. My kids love helping me make these pastries and they always turn out delicious.
Baijeed Bostami
[email protected]I've tried a lot of different yeasted olive oil pastry recipes, but this one is my favorite. It's the perfect balance of flakiness and flavor.
Weirdo
[email protected]This recipe is a bit expensive to make, but it's worth the splurge. The pastries are so delicious, they're worth every penny.
danushka senavirathna
[email protected]I've been making this recipe for years and it's always a hit. It's the perfect pastry for any occasion.
Alex Machel
[email protected]This recipe is a great way to impress your friends and family. The pastries are so beautiful and delicious, they're sure to be a hit.
Joseph Barreiro
[email protected]I love that this recipe can be used for both sweet and savory pastries. I've made both pies and quiches with it and they've all been delicious.
Nodi Nodi
[email protected]I made this recipe for a picnic and it was perfect. The pastries were easy to transport and they held up well in the heat.
Joy Ukuesa
[email protected]I'm not a baker, but I was able to make this recipe without any problems. The instructions are very clear and easy to follow.
Emillin Mercy
[email protected]This recipe is a great way to use up leftover olive oil. I always have a bottle of olive oil on hand, so it's nice to have a recipe that I can use it in.
Md pinto Miha
[email protected]I've never been a fan of olive oil pastries, but this recipe changed my mind. The pastry was so light and flaky, and the olive oil flavor was perfectly balanced.
Daniel Kumolu_johnson
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The pastry is so much better than anything you can buy at the store.
Divine Nwaobosi
[email protected]I made this recipe for a dinner party and it was a huge hit. Everyone raved about the pastry and asked for the recipe.
Joanna Gabriel
[email protected]I was skeptical about using olive oil in a pastry dough, but I was pleasantly surprised at how well it worked. The pastry was light and crispy, and the olive oil flavor was subtle and delicious.
derick fisayo
[email protected]I've made this recipe several times now and it always turns out perfectly. It's my go-to pastry recipe for everything from pies to tarts to turnovers.
Forewe Like
[email protected]This yeasted olive oil pastry recipe is a keeper! The pastry was so flaky and flavorful, and it was incredibly easy to work with.