Real African Dishes: [MC-AllEthnic-Recipes] Olive Oil Tart Dough - Pate a tarte a l'huile d'olive ; 20g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Olive Oil Tart Dough - Pate a tarte a l'huile d'olive

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil -- for cooking, plus more for the pan
2 cups all-purpose flour -- plus more for dusting
1 teaspoon fine sea salt
1 tablespoon sesame seeds -- toasted (optional)
1 tablespoon poppy seeds -- (optional)
1 large organic egg
1 large organic egg white -- (optional)

1. Have ready an 11- to 12-inch tart pan and oil it lightly.

2. In a medium bowl, combine the flour, salt, and seeds (if using). Add
the oil, egg, and 1/4 cup cold water and mix them in with a fork or dough
whisk until absorbed. Turn the dough out onto a lightly floured work
surface and knead lightly until it comes together into a ball. Add a
little more water or flour as necessary.

3. Dust the ball of dough and a rolling pin with flour and roll the dough
out into a round large enough to fit the tart pan. Give the dough a
quarter turn every time you roll the pin and back, and add a little more
flour under and on top of the dough when it seems on the verge of becoming
sticky. The trick is to roll it out in quick, assertive gestures to avoid
overworking the dough.

4. Transfer the dough to the prepared pan and line it neatly. Trim the
excess dough (see Note) and place th pan in the fridge for 30 minutes or
up to a day.

5. For use with juicy fillings, brush the crust with egg white, prick with
a fork, and bake on its own for 30 minutes in a preheated 325°F. / 160°C.
oven before filling. For dryer fillings, you can top the uncooked dough
with no prior baking.

Makes enough for one 11 to 12-inch tart pan

As much as I love a good short-crust pastry, in recent years I have
adopted another way of making savory tart crusts, using olive oil instead
of butter.

This dough is even easier to work with than one made with butter; it comes
together by hand in minutes, calls for ingredients I always have
available, and lets itself be rolled out amenably, thanks to its flexible
yet cohesive consistency. It bakes into a lightly crunchy, flavorsome
crust that is much less susceptible to sogginess if your filling is on the
wet side. It also keeps well—improves, even—from the first day to the
next.

I sometimes mix in sesame and poppy seeds for looks and crunch, but dried
herbs work well, too, or you can omit these adornments altogether.
in quick, assertive gestures to avoid overworking the dough.

NOTE: Arrange the trimmings on a greased baking sheet, brush with oil,
sprinkle with salt, and bake for 10 minute at 400°F. / 200°C. for a cook's
snack.

Cuisine:
"French"
Source:
"French Market Cookbook: vegetarian recipes from my Parisian kitchen
by Clotilde Dusoulier, 2013"
S(Formatted by Chupa Babi):
"Jan 2014"
Yield:
"1 tart"
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Per Serving (excluding unknown items): 158 Calories; 7g Fat (40.1%
calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber; 21mg
Cholesterol; 201mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1
1/2 Fat.

Nutr. Assoc. : 0 0 4860 0 0 3218 3231