Website: The New York Times

Whole Wheat Yeasted Olive Oil Pastry


| Course Type: Pies and Tarts

(1 review)


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30th April 2020


I made this for a tomato tart (epicurious recipe). This dough comes together easily but you do need to consider time for a rise and short rest. The dough is very workable though I am not sure you could crimp or make any kind of intricate design with it. It must be rolled pretty thin and cooked till crisp. I took my tart out at the suggested time and the bottom was still soft but with another 10 minutes it was nice and crisp.

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