Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet. - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl. - whisk the flour, sugar and salt together in ...
Proper regards to Lorenza de' Medici's "Italy, the beautiful cookbook" and Joyce Goldstein's "Enoteca". But in the end, this was mine. And pretty good too. 3 cups flour 3 eggs 1/4 cup olive oil plus some for the pan 1/4 cup water 1/4 cup dried porcini mushrooms 1/3 cup raisins 1 onion - diced 2 bunches fresh spinach - washed, stems cut off, lightly chopped 1/4 cup pine nuts 1 tsp herbs de Provence 1/2 cup ricotta cheese Salt and pepper Tart pan or deep pie dish, generously buttered. Large non stick skillet Prep 1) soak the mushrooms in just enough hot water to cover. 2) soak the raisins separately in hot water 3) Preheat oven to 350 degrees Tart Dough 1) put the flour on a countertop and make a well in it. 2) add 1 if the eggs, a pinch of salt and 1/4 cup of the oil. Mis inside the well. 3) add the water slowly to make a dough that is a bit soft. Form into a ball a nd pit in in a bowl. Cover with a damp cloth and let it rest whil...