YEASTED OLIVE OIL PASTRY
This makes a good crust for a galette. Roll thin so it doesn't become too bready. This recipe is from the vegetarian cookbook Mediterranean Harvest.
Provided by Eat Your Vegetables
Categories Dessert
Time 1h40m
Yield 1 torte or galette
Number Of Ingredients 7
Steps:
- Dissolve the yeast in the water, add the sugar, and allow to sit until creamy, about 5 minutes. Beat in the egg and olive oil. Combine the flour and salt, and stir into the yeast mixture. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface and knead for a few minutes, adding flour as necessary, until the dough is smooth; do not overwork. Shape into a ball. Place in a lightly oiled bowl, cover tightly with plastic wrap, and allow the dough to rise in a draft-free spot until doubled, about 1 hour.
- Turn the dough out onto a lightly floured surface, gently knead a couple of times. For a galette, use all of the dough in one piece, for a double pie crust, cut into two pieces. Shape each piece into a ball and cover the dough loosely with plastic wrap. Let sit for 5 minutes. Then roll out into thin rounds, as directed in the recipe or use to line oiled pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.
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TUBA GULZAR
[email protected]I'm not a big fan of olive oil, but I really enjoyed this pastry. It was light and fluffy, and the flavor was subtle but delicious.
ETETA ETA
[email protected]This pastry was perfect! It was flaky and flavorful, and it was the perfect base for my quiche.
Lisa Lovett
[email protected]The olive oil pastry was a bit too bland for my taste. I think I'll add some herbs or spices next time.
M attik
[email protected]This pastry is a keeper! I'll definitely be making it again and again.
maxwell yalo
[email protected]I've made this pastry several times now and it's always a hit. It's so easy to make and it's always delicious.
Rebecca Kern
[email protected]This pastry was amazing! I used it to make some croissants and they were the best I've ever had.
imba Ninja
[email protected]I'm not sure what I did wrong, but my pastry turned out really tough. I think I might have overmixed the dough.
Mi hanan
[email protected]This recipe was a disaster! The pastry was dry and crumbly. I had to throw it all away.
Ranit Barai
[email protected]The pastry was good, but not great. I think it needed a bit more salt.
Matthew Cook
[email protected]This pastry was a bit too oily for my taste. I think I'll try a different recipe next time.
Youssef
[email protected]I love this olive oil pastry! It's so versatile and can be used for both sweet and savory dishes. I've made everything from pies to tarts to turnovers with it and it's always perfect.
Harun Roshid
[email protected]The olive oil pastry was easy to make and turned out delicious. I used it to make some apple turnovers and they were a hit with my family.
AB BANGLA TIPS
[email protected]This pastry was a bit tricky to make, but the results were worth it. The flavor was amazing and the texture was perfect. Would definitely make it again!
Kopano Nomfundo
[email protected]I've tried many olive oil pastry recipes, but this one is by far the best. The pastry is flaky and flavorful, and it's perfect for both sweet and savory dishes. I highly recommend it!
Stef chill
[email protected]This olive oil pastry was a delight to make! The dough was easy to work with and the flavor was amazing. I used it to make some savory pastries and they turned out perfect. Will definitely be making this again.