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 ...
Ok, so it's not really veggie (chicken broth), but it works for a great meal. Crust recipe of your choice (see 2 greens tart recipes in this blog if necessary) 1 onion, medium dice 2-3 celery stalks, sliced 5-6 carrots , sliced into rounds Olive oil Herbs d Provence Salt Pepper Greens of your choice ( 2-3 cups chopped) I used rainbow chard 2 cups white beans (already cooked or canned and rinsed) 3-4 tbl flour 1 cup hot chic broth Sauté in olive oil celery, onion and carrots until just soft Add greens, herbs, salt and pepper When greens wilt, remove all veggies from pan Add more olive oil Add flour and toast while stirring for 3-4 minutes Add hit broth slowly while whisking Add veggies and beans back in Lower heat and simmer Roll out dough Pick your serving dish. One big pan, individual bowls, don't care Add veggies and broth to dishes Cover with dough Brush with egg Cut vent holes in top Bake at 375 for 20-30 minutes until crust is done Serve ...