VCE: Yeasted Tart Dough With Olive Oil

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* Exported from MasterCook *

 

Yeasted Tart Dough With Olive Oil

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 489

Serving Size : 6 Preparation Time :0:00

Categories : Pies And Pastry

 

Amount Measure Ingredient -- Preparation Method

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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

 

MAKES ONE 9-, 10-, OR 11-INCH TART, PIE, OR GALETTE, 6 TO 8 INDIVIDUAL SHELLS.

 

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.

 

Dissolve the yeast and sugar in the water in a medium bowl and let stand

until bubbly, about 10 minutes. 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. 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 hulk, 45 minutes to an hour. 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. (For individual tarts, divide it into 6 pieces, shape into balls,

and let rest under a towel for 15 minutes before rolling them out.)

 

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