Monday, August 8, 2011

Provencal Pastry Dough

This dough is typical of provincial, or southern France.  it is versatile and can be used for all sorts of tarts.  Its texture is due largely to the addition of olive oil. A wonderful French dough to commit to memory.


  • 2 cups all purpose flour
  • large pinch of salt
  • 1 egg
  • 1/4 cup olive oil
  • 1/4 luke warm water
  • additional flour for rolling
Place flour and salt in a bowl and mix well with a fork. Add wet ingredients and mix with a fork.  Knead the dough in the bowl using your knuckles until the dough is soft and consistent (this means it is all the same smooth texture).
Cover the bowl with a kitchen towel and leave at room temp before rolling out.

Cook's Note
Pay close attention to the temp of water your recipes ask for, especially when making various doughs.  This has a profound effect on the results.

Most doughs must rest for a bit.  Read your recipe and work your other prep time around the wait.

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