yeasted olive-oil crust (Deborah Madison, with some changes)
Dec 9, 2018 18:12:30 GMT
Post by lagatta on Dec 9, 2018 18:12:30 GMT
I’m making a couple of tourtières, one vegetarian, the other duck.
They will both get this tart dough (though they are pies, not open tarts)
Yeasted Tart Dough with Olive Oil:
2 teaspoons active dry yeast
1/2 teaspoon sugar
1/2 cup warm water
3 tablespoons olive oil
1 egg, lightly beaten
3/8 teaspoon salt
1 3/4 cups flour, as needed
Yeasted Tart Dough with Olive Oil
Makes one 9-, 10-, or 11-inch tart, pie or galette, 6 to 8 individual shells
1. The egg contributes to the strength and suppleness of the dough. If you don’t eat eggs, leave it out and add an additional 3 tablespoons water with 1 tablespoon oil.
2. Dissolve the yeast and sugar in the water in a medium bowl and let stand until bubbly, about 10 minutes.
3. Add the oil, egg, and salt, then stir in the flour. When the dough is too stiff to work with a spoon, turn it onto the counter and knead until smooth and elastic, about 4 minutes.
4. Add more flour if necessary to keep it from sticking. Set the dough in an oiled bowl, turn it over to coat, cover with a towel, and let rise until doubled in bulk, 45 minutes to an hour.
5. Turn the dough out. Roll it into a thin circle and use it to line a tart or pie pan or to make a free-form galette.
Note: For individual tarts, divide it into 6 pieces, shape into balls, and let rest under a towel for 15 minutes before rolling them out.
—————
I find it much easier to handle with the egg, but if you are vegan or don’t eat eggs, you can use Ms Madison’s advice or use an egg substitute. I prefer to make the dough the day before and let it proof overnight in a plastic bag or covered storage container. She wrote “Vegetarian cooking for everyone” some years ago.
I will probably double her recipe, as a tourtière is a covered pie; there will be some dough left over for a tartelette.
They will both get this tart dough (though they are pies, not open tarts)
Yeasted Tart Dough with Olive Oil:
2 teaspoons active dry yeast
1/2 teaspoon sugar
1/2 cup warm water
3 tablespoons olive oil
1 egg, lightly beaten
3/8 teaspoon salt
1 3/4 cups flour, as needed
Yeasted Tart Dough with Olive Oil
Makes one 9-, 10-, or 11-inch tart, pie or galette, 6 to 8 individual shells
1. The egg contributes to the strength and suppleness of the dough. If you don’t eat eggs, leave it out and add an additional 3 tablespoons water with 1 tablespoon oil.
2. Dissolve the yeast and sugar in the water in a medium bowl and let stand until bubbly, about 10 minutes.
3. Add the oil, egg, and salt, then stir in the flour. When the dough is too stiff to work with a spoon, turn it onto the counter and knead until smooth and elastic, about 4 minutes.
4. Add more flour if necessary to keep it from sticking. Set the dough in an oiled bowl, turn it over to coat, cover with a towel, and let rise until doubled in bulk, 45 minutes to an hour.
5. Turn the dough out. Roll it into a thin circle and use it to line a tart or pie pan or to make a free-form galette.
Note: For individual tarts, divide it into 6 pieces, shape into balls, and let rest under a towel for 15 minutes before rolling them out.
—————
I find it much easier to handle with the egg, but if you are vegan or don’t eat eggs, you can use Ms Madison’s advice or use an egg substitute. I prefer to make the dough the day before and let it proof overnight in a plastic bag or covered storage container. She wrote “Vegetarian cooking for everyone” some years ago.
I will probably double her recipe, as a tourtière is a covered pie; there will be some dough left over for a tartelette.
