Olive Oil Yeast Pastry

Page: www.nytimes.com/2009/06/22/science/22recipehealth.html?gwh=33815C943F9A1B28E250CDD4914C50EC

| Course Type: Pies and Tarts

(1 review)

View photos (1)

Tags:

Recipe Reviews

This is an extremely easy crust to through together. I found it very easy to roll out, and it baked up into a nice firm shell in my tart pan. With no butter, this is a very healthy alternative for main dish pies and tarts. Shulman gives excellent advice on rolling out a yeast dough - let it rest a bit. This advice easily transfers to pizza crust.

I used this dough for this savory tart.

(0) comment (0) useful  

Showing page 1 of 1 pages

| all recipes |

Login or register to add your own review of this recipe.