Guest guest Posted July 23, 2002 Report Share Posted July 23, 2002 xpost - elf * Exported from MasterCook * Mediterranean Piecrust (Savories) Recipe By :Martha Rose Shulman Serving Size : 8 Preparation Time :0:00 Categories : Breads {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups unbleached all-purpose flour 3/4 teaspoon salt 2 teaspoons baking powder 3 tablespoons extra virgin olive oil additional flour for rolling out dough 1. Sift the flour, salt, and baking powder into a mixing bowl. 2. TO MIX BY HAND: Make a well in the flour mixture and add the olive oil and 3/4 cup water. Using a fork, gradually mix the liquid into the flours. When it is no longer possible to use the fork, lightly flour your hands and use them to finish bringing the mixture together. Then turn out the mixture onto a lightly floured board and very gently knead until the dough is smooth. TO MIX USING A MIXER OR FOOD PROCESSOR: Transfer the flour mixture to the bowl of a food processor, fitted with the steel blade, or mixer, fitted with the paddle. If you are using the food processor, turn on and add the olive oil, then 3/4 cup water. When the dough comes together in a ball, turn off the machine. If you are using a mixer, make a well in the flour mixture. Add the olive oil and 3/4 cup water. Mix at low speed until the dough comes together. Scrape out of the food processor or mixer, and knead very gently on a lightly floured board just until the dough is smooth. Do not overwork or the dough will be tough. 3. Divide the dough into two equal pieces and shape each piece into a ball. Press each ball into a disk, about 4 inches in diameter. Dust lightly with flour if the dough is sticky. Wrap in plastic, then place in a plastic bag, and let rest for 1 hour or longer, in or out of the refrigerator. 4. Sprinkle a small amount of unbleached flour over your work surface. Put the piece of dough on it, and lightly dust the top with more flour. Roll the dough from the center to the far edge, in one direction only, turning the dough, until it is quite thin, with a diameter of at least 12 inches. Keep dusting lightly with flour if the dough sticks. 5. Brush or spray a 10-inch pie pan or tart pan with olive or canola oil. Gently fold the circle of dough in half and lift onto the pan, with the fold in the middle of the pan. Unfold the dough so that it covers the pan. Press gently into the pans (this is called easing the dough into the pans). If the dough is uneven and doesn't cover the edge of the pan in places, cut a little of the overlapping bits from the edges that do extend over the pan and pinch them together with the edges that fall short. Pinch an attractive lip around the rim of the pan. 6. Repeat with the second piece of dough. Use immediately, or cover with plastic and refrigerate, or cover with plastic, then with foil, and freeze. ADVANCE PREPARATION: You can freeze the dough without rolling it out. But it will make your life easier when you want another tart if it's frozen in the pan, ready to go. The dough or crust will keep for several months in the freezer. If freezing without rolling out, allow 2 to 3 hours for the dough to thaw at room temperature. You can take your crust directly from the freeze; prebake and fill it, and bake as directed. ALTERNATIVE FLOUR: 1 1/4 cups unbleached all-purpose flour and 1 cup whole wheat flour or whole wheat pastry flour serving of single crust: 79 Calories; 3g Fat (28.6% calories from fat) serving of double crust: 158 Calories; 5g Fat (28.6% calories from fat) Description: " two 10-inch crusts (quiche) " Source: " Best Vegetarian Recipes 2001 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 5g Fat (28.6% calories from fat); 3g Protein; 25g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 322mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 2130706543 .. =^..^= PatH (Pat Hanneman) online: http://home.earthlink.net/~kitpath/ NEWs! McTagit update; & mctagit help in an outline file Quote Link to comment Share on other sites More sharing options...
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