bishop: dough for quiche etc

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* Exported from MasterCook *

 

Basil And Garlic Tart Dough

 

Recipe By :Jack Bishop : Complete Italian Vegetarian

Serving Size : 6 Preparation Time :0:00

Categories : Dough

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup fresh basil leaves

1 clove garlic

1 1/4 cups unbleached all-purpose flour

1/2 teaspoon kosher salt

8 tablespoons unsalted butter (1 stick) -- chilled

and cut into 8-10 pieces

4 tablespoons ice water -- (to 5 tbsp)

 

Place the basil and garlic in the work bowl of a food processor. Process,

scraping down the sides of the bowl as needed, until finely chopped. Add the

flour and salt and pulse several times to combine.

 

Place the butter in the work bowl. Pulse about 10 times, or until the mixture

resembles pea-size crumbs.

 

Add the water, 1 tablespoon at a time, pulsing several times after each

addition. After 4 tablespoons have been added, process the dough for several

seconds to see if it is coming together in a ball. If not, add the remaining 1

tablespoon of water. Once the dough seems to be coming together, continue

processing until it comes together in a ball. Remove the dough from the food

processor.

 

Flatten the dough into a 5-inch disk. Wrap it in plastic and refrigerate at

least one hour. (The dough can be placed in a zip-lock plastic bag and

refrigerated for several days or frozen for a month. If frozen, defrost the

dough in the refrigerator.)

 

Remove the dough from the refrigerator and roll it out on a lightly floured

surface into a 12-inch circle. Lay the dough over the tart pan and press it

into the pan. Trim the dough and proceed with the tart recipe as directed.

 

S(Archived By):

" Pat Hanneman <kitpath on 25 Jan 1999 "

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Per Serving (excluding unknown items): 220 Calories; 15g Fat (61.9% calories

from fat); 3g Protein; 19g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol;

159mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 1553 0 0

 

 

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