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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Yeasted Savory Tart Dough Recipe

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This recipe for Yeasted Savory Tart Dough is from Mom Cooks For Herself, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup water
1/2 teaspoon active dry yeast
1 cup all-purpose white flour
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, cold
1 egg, beaten
2-3 tablespoons ice water

Double recipe:
1/2 cup water
1 teaspoon active dry yeast
2 cups all-purpose white flour
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold
2 eggs
5-6 tablespoons ice water
Directions:
Directions:
Sprinkle the yeast on the water and set aside 10 minutes to proof.
Put the flour and salt in a food processor and pulse to combine.
Add the butter and pulse until crumbly.
Transfer the mixture to a bowl.
Add the yeast mixture and egg.
Add water as needed.
Cover and let rise to double.
Preheat oven to 375 degrees.
Roll out and put in tart pan with dough 1/4-inch higher than rim.
Fill and back 40 minutes.

For filling use:
3 eggs
1-1/2 cups liquid
1/2 pound cooked vegetables

 

 

 

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