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Category: Breads

Yeasted olive oil pastry

The noted French chef Careme pronounced the vegetable torte well and truly dead by the first part of the 19th century. "Tortes are no longer fancy enough to appear on our opulent tables, for the simple reason that their form ... Read more

Total time: 20 minutes plus 1 hour rising | Makes enough for 1 (10- or 12-inch) double-crusted torte or 2 (10-inch) tarts
Note: Yeasted crusts are easier to manipulate than short crusts. They don't crack and tear. Just be sure to roll this nice and thin so that it doesn't become too bready. When making the tortes, prepare the pastry first, then make the filling while it's rising.
  • 2 teaspoons active dry yeast
  • 1/2 cup lukewarm water
  • 1/2 teaspoon sugar
  • 1 egg, at room temperature, beaten
  • 1/4 cup olive oil
  • 2 to 2 1/2 cups unbleached flour, or use half whole-wheat flour, half unbleached
  • 3/4 teaspoon salt

Step 1Dissolve the yeast in the water, add the sugar and allow to sit until the mixture is creamy, about 5 minutes. Beat in the egg and the olive oil. Combine 2 cups of the flour and the salt and stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer; combine the ingredients using the paddle, then switch to the dough hook. Work the dough until it comes together in a coherent mass, adding flour as necessary. The dough should be springy and not stick to your hands. Turn out onto a lightly floured surface and knead for a few minutes, adding flour as necessary, until the dough is smooth; do not overwork the dough. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap and allow the dough to rise in a draft-free spot until doubled in size, about 1 hour.

Step 2Turn the dough out onto a lightly floured surface, gently knead a couple of times and cut into 2 equal pieces (or as directed in the recipe). Shape each piece into a ball. Cover the dough loosely with plastic wrap and let rest for 5 minutes, then roll out into thin rounds, as directed in the recipe, and line pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.

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