Greek Olive Oil Piecrust

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* Exported from MasterCook *

Greek Olive Oil Piecrust

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

2 1/4 cups unbleached white flour -- or

1 1/4 cups unbleached white and 1 cup whole wheat or

whole wheat pastry* -- plus unbleached flour as

necessary for rolling out the dough

1/2 teaspoon salt

2 teaspoons baking powder

3/4 cup water

3 tablespoons olive oil

 

*-Measure the flour by spooning it into measuring cups, then leveling it

off with a knife, not by scooping, or the dough will be too dry.

Get out the following equipment: A mixing bowl and fork (or an electric

mixer), a dry and liquid measuring cup; measuring spoons; a heavy rolling

pin; 1 or 2 10-inch tart pans or pie dishes.

 

1. In a bowl or in the bowl of an electric mixer, mix together the flour,

the salt, and the baking powder. Make a well in the center and add the

water and olive oil. Mix together with a fork, or if you are using an

electric mixer, with the paddle attachment, until the ingredients are

thoroughly combined.

 

2. Turn the dough out onto a lightly floured surface and knead about until

smooth, not more than a minute. Divide the dough in half. Press each half

into a circle, about 4 inches in diameter. Dust with flour if the dough is

sticky. Wrap tightly in plastic and place in a plastic bag. Refrigerate

for 15 minutes, or up to 3 days (the dough can also be frozen for up to a

month). Roll out each piece of dough on a lightly floured surface, dusting

both sides of the dough with unbleached white flour as necessary to

prevent it from sticking to the surface or to your rolling pin, into a

thin 12-inch round. Spray or brush tart pans with olive or vegetable oil.

Line the tart pans with the dough and pinch an attractive edge around the

rim. Wrap in plastic wrap and foil (to secure the plastic) and refrigerate

or freeze until ready to use.

 

Advance preparation: The dough will keep for 3 days in the refrigerator

and can be frozen. Remove from the freezer very shortly before pre-baking.

Source:

" Little Vegetarian Feasts by Martha Rose Shulman "

Yield:

" 2 10 " crusts "

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Per Serving (excluding unknown items): 363 Calories; 40g Fat (97.6%

calories from fat); 0g Protein; 2g Carbohydrate; 0g Dietary Fiber; 0mg

Cholesterol; 2046mg Sodium. Exchanges: 8 Fat; 0 Other Carbohydrates.

NOTES : Quiche may sound out-dated, but a nice custardy, savory tart makes

a delicious meal. There are two deterrents when it comes to making

a tart for dinner: first, you have to make a crust, and second, if

you are interested in healthy eating, the crust usually has a lot

of butter. This crust will solve both problems. It's incredibly

easy, and there are only 3 tablespoons of olive oil in 2 crusts.

You can make them and put one in the freezer for a later date.

It's crisp rather than crumbly; be warned that the edges will be

quite hard, so you will need a serrated knife or a pizza cutter to

slice the tart. But the crust underneath the filling will have a

somewhat bready, thin pizza-crust quality. It works equally well

with unbleached white flour, half unbleached and half whole wheat,

or whole wheat pastry flour.

 

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

 

 

 

 

 

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