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 ...
A variation on the Accidental Recipes: Ligurian inspired greens tart with a much flakier crust, and more greens/less cheese. Crust 3 cups flour 1 cup butter (cold) 2 egg yolks Salt 1/4 cup cold water + some more Mix the flour and salt Cut in the butter until fully integrated Add the egg and mix until incorporated Add 1/4 cup of the water, mix with hands. add more cold water until just holds together. Rest for 1/2 hour in fridge Roll out to fit in 9" pie pan or similar Butter pan Put in filling Filling adjustments - Replace ricotta with 1/3 -1/2 cup of romano cheese (or parm) - Top with breadcrumbs and a bit more cheese, not a crust Bake for 30-40 minutes until crust is done. rest for 5.