Whole Wheat Yeasted Olive Oil Pastry Recipes

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WHOLE WHEAT YEASTED OLIVE OIL PASTRY



Whole Wheat Yeasted Olive Oil Pastry image

This recipe accompanies the "Cabbage Pirozhki" recipe I found online and also posted here at JaP, but you can use it for any hand pie. Note, that traditional Russian piroshki dough usually uses milk and/or sour cream instead of water, only white flour, & butter instead of olive oil. I tried to use the Pinch app, but it didn't...

Provided by Maureen Martin

Categories     Savory Pies

Time 2h20m

Number Of Ingredients 8

2 tsp active dry yeast
1/2 c lukewarm water
1/4 tsp sugar
1 large egg, at room temperature, beaten
1/4 c olive oil
1 c whole wheat flour
1 c unbleached flour (more as needed)
3/4 tsp salt

Steps:

  • 1. Original recipe intro: by MARTHA ROSE SHULMAN, published June 22, 2009. "Vegetable pies aren't difficult to make, but they take a while from start to finish. Mix the dough first. While it's rising, make the filling. Baking will take time: the pies require 50 to 60 minutes. They're not quick dinner-after-work dishes, but impressive, healthful meals to make on weekends, when you've come home from the farmers' market with a basketful of produce. "Yeasted crusts are more rustic than French-style short crusts. They're also easier to manipulate - they don't crack and tear. Remember to roll this out thinly so that it doesn't become too bready."
  • 2. Dissolve the yeast in the water, add the sugar, and allow to sit until the mixture is creamy, about five minutes. Beat in the egg and the olive oil. Combine the flours and 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. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth - do not overwork it. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.
  • 3. Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two equal pieces (or as directed in each of this week's recipes). Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out into thin rounds, as directed in each 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.
  • 4. Advance preparation: You can make the dough a day ahead and refrigerate. Once rolled out, the dough will keep for a month in the freezer if it's well wrapped.

EGGPLANT AND TOMATO PIE



Eggplant and Tomato Pie image

Tomatoes have another week or so to go in most farmers' markets. This robust summer pie, topped with a layer of tomato slices flecked with thyme, is a nice party piece. It also packs well once cooled, so take leftovers to work for lunch.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 2h

Yield 1 pie, serving 6 generously

Number Of Ingredients 11

1 Whole Wheat Yeasted Olive Oil Crust (1/2 recipe)
1 1/2 pounds eggplant (2 medium)
Salt and freshly ground pepper
2 eggs
1/3 cup milk
1 1/2 cups marinara sauce
2 teaspoons fresh thyme leaves
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)
2 medium-size fresh tomatoes, in season, sliced
2 tablespoons extra virgin olive oil

Steps:

  • Line a lightly oiled 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
  • Heat the oven to 450 degrees Fahrenheit. Slice the eggplant about 1/3 inch thick and toss with salt to taste and 1 tablespoon olive oil. Line 1 to 2 baking sheets (as needed) with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the slices are soft when pierced with a knife and browned in spots. Remove from the oven and carefully fold the foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes. It should now be completely cooked. Turn the oven down to 350 degrees.
  • Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust with the beaten egg and place in the oven for 10 minutes. Remove from the oven and set aside.
  • Whisk the milk into the eggs. Add salt (I usually use about 1/2 teaspoon) and pepper. Spread 1/4 cup tomato sauce over the bottom of the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle with thyme, Parmesan, and half of the Gruyère. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers; if it looks like it's not moving and going to overflow the crust, use a fork to create some holes so it does seep down. Arrange the sliced tomatoes on top and sprinkle any remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Place in the oven and bake for 40 to 45 minutes, until set and bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 628 milligrams, Sugar 10 grams, TransFat 0 grams

WHOLE-WHEAT PIE DOUGH



Whole-Wheat Pie Dough image

Most of the vegetable tarts that I post on Recipes for Health call for a yeasted olive oil crust that I love to work with. With French quiches, however, I prefer a crust that resembles classic French pastry. However, I always use at least half whole-wheat flour - which is not so French - not only for its nutritional superiority, but also because it gives the resulting shell a nuttier, richer flavor that is particularly welcome in a savory tart. This dough, adapted from Jacquy Pfeiffer's recipe for pâte brisée in "The Art of French Pastry," involves more butter than you're used to seeing in my recipes, but an occasional butter-based crust, especially when it's made with whole-wheat flour and contains a filling that is all about vegetables, is not going to kill us. Instead, it's a vehicle for the foods that we want to move toward the center of our plates.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 45m

Yield 2 9-inch pastry shells, 6 to 8 servings each

Number Of Ingredients 5

222 grams French-style butter such as Plugrá (8 ounces, 1 cup), at room temperature
175 grams whole-wheat flour or whole-wheat pastry flour (approximately 1 1/2 cups less 1 tablespoon)
175 grams unbleached all-purpose flour (approximately 1 1/2 cups less 1 tablespoon)
7 grams fine sea salt (1 teaspoon)
92 grams water (6 tablespoons)

Steps:

  • Place butter in the bowl of a standing mixer. Sift together flours and salt and add to mixer. Mix at low speed just until the mixture is well combined. Add water and beat at low speed just until mixture comes together. Do not overmix or you will activate the gluten in the flour too much and your pastry will be tough.
  • Using a pastry scraper or a rubber spatula, scrape dough onto a large sheet of plastic wrap. Weigh it and divide into 2 equal pieces. Place each piece onto a large sheet of plastic, fold plastic over and flatten into 1/2-inch thick squares. Double wrap and refrigerate for at least 2 hours and preferably overnight.
  • Very lightly butter two 9-inch tart pans. (If you can see butter you've used too much.) Roll out dough and line tart pans. Using a fork, pierce rows of holes in the bottom, about an inch apart. This will allow steam to escape and aid in even baking. Refrigerate uncovered for several hours or preferably overnight. (If using only 1 pastry shell, double wrap the other in plastic, then in foil, and freeze.)
  • To prebake, heat oven to 325 degrees. Unwrap tart shell and place on a sheet pan or baking sheet. Line the dough with a sheet of parchment. Fill all the way with pie weights (you can also use beans or rice). Place on the middle rack of the oven for 15 minutes. Remove pie weights and parchment and return pastry to oven. Bake for 15 to 20 minutes more, or until light brown and evenly colored. There should be no evidence of moisture in dough. Remove from oven and allow to cool.

WHOLE WHEAT MEDITERRANEAN PIE CRUST



Whole Wheat Mediterranean Pie Crust image

This is a whole wheat version of the crust I learned to make from Diane Kochilas at her cooking school in Ikaria.

Provided by Martha Rose Shulman

Categories     project

Time 1h15m

Yield Enough for two 9- or 10-inch tarts

Number Of Ingredients 6

200 grams (approximately 1 3/4 cups) whole wheat flour or whole wheat pastry flour
115 grams (approximately 1 cup) unbleached all purpose flour
5 grams (approximately 3/4 teaspoon) salt
50 grams (1/4 cup) extra virgin olive oil
165 grams (3/4 cup) water
10 grams (2 teaspoons) red wine vinegar or strained lemon juice

Steps:

  • In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
  • Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.
  • Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust.

Nutrition Facts : @context http, Calories 771, UnsaturatedFat 23 grams, Carbohydrate 116 grams, Fat 28 grams, Fiber 12 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 628 milligrams, Sugar 1 gram

EGGPLANT TORTE



Eggplant Torte image

This is a dramatic dish, like a molded eggplant parmesan inside a double crust. It makes a great vegetarian dinner party main dish.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h45m

Yield One 10-inch torte, serving ten

Number Of Ingredients 8

1 recipe whole wheat yeasted olive oil pie pastry
2 1/2 pounds eggplant (2 large), cut in 1/3-inch slices
Salt to taste
Extra virgin olive oil
1 batch simple marinara sauce (about 1 1/2 cups, made with 1 28-ounce can of tomatoes), or 1 1/2 cups fresh tomato sauce
3 large eggs, beaten
3 ounces Gruyère cheese, grated (3/4 cup, tightly packed)
1/2 cup freshly grated Parmesan

Steps:

  • Prepare the pie dough. While it is rising, prepare the filling for the torte. Salt the eggplant slices on both sides, and let stand for 30 minutes. Meanwhile, preheat the oven to 450 degrees and make the tomato sauce.
  • Rinse the eggplant slices, and blot dry with paper towels. Line baking sheets with foil, and oil the foil with olive oil. Place the eggplant rounds on the baking sheet, and brush the tops with olive oil. Bake in the oven until tender and beginning to color, 15 to 20 minutes. They will dry out on the surface but feel soft when you press on them. Remove from the oven, and fold the foil over the eggplant slices, enclosing them so they'll continue to steam and soften. Turn the oven down to 375 degrees.
  • Generously oil a 10-inch spring-form pan or cake pan. Roll out two-thirds of the dough to a large, thin round, and line the pan, making sure that there is some overhang all the way around the edge. Beat the eggs in a large bowl, and use a bit to brush the bottom and sides of the crust. Remove 1 tablespoon for brushing the top crust, and set aside. Stir the tomato sauce into the bowl of beaten eggs, and combine well.
  • Line the pastry with half the eggplant slices, overlapping them slightly. Sprinkle half the Gruyère over the eggplant, and top with half the egg and tomato sauce mixture. Sprinkle with half the Parmesan. Repeat the layers.
  • Roll out the remaining dough, and place it over the top of the torte. Fold in the overhanging bottom crust and pinch the edges together, then pinch an attractive lip around the rim of the pan. Brush the top crust with the beaten egg you set aside, and make a few slits in it with the tip of a knife. Bake 50 minutes to one hour, until golden brown. Remove from the oven and allow to sit for at least 20 minutes before cutting. Serve hot or room temperature, cut in wedges.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 16 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 543 milligrams, Sugar 8 grams, TransFat 0 grams

YEASTED OLIVE OIL PASTRY



Yeasted Olive Oil Pastry image

This makes a good crust for a galette. Roll thin so it doesn't become too bready. This recipe is from the vegetarian cookbook Mediterranean Harvest.

Provided by Eat Your Vegetables

Categories     Dessert

Time 1h40m

Yield 1 torte or galette

Number Of Ingredients 7

2 teaspoons active dry yeast
1/2 cup lukewarm water
1/2 teaspoon sugar
1 large egg, at room temp and beaten
1/4 cup extra virgin olive oil
2 cups unbleached all-purpose flour, more as needed
3/4 teaspoon salt

Steps:

  • Dissolve the yeast in the water, add the sugar, and allow to sit until creamy, about 5 minutes. Beat in the egg and olive oil. Combine the flour and salt, and stir into the yeast mixture. Work the dough until it comes together in a coherent mass, adding flour as necessary. 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. Shape into a ball. Place in a lightly oiled bowl, cover tightly with plastic wrap, and allow the dough to rise in a draft-free spot until doubled, about 1 hour.
  • Turn the dough out onto a lightly floured surface, gently knead a couple of times. For a galette, use all of the dough in one piece, for a double pie crust, cut into two pieces. Shape each piece into a ball and cover the dough loosely with plastic wrap. Let sit for 5 minutes. Then roll out into thin rounds, as directed in the recipe or use to line oiled 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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