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Want to recommend a lovely rustic, buttery pastry for veggies fresh from the garden?

rainey Jul 16, 2010 09:09 AM

I got the veggies. If you've got the pastry I could be having an awesome savory tart for lunch.


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  1. blue room RE: rainey Jul 16, 2010 10:58 AM

    Hi Rainey- here's what the Barefoot Contessa would do...

    1 Reply
    1. re: blue room
      rainey RE: blue room Jul 18, 2010 09:44 AM

      Hi sweetie-

      I missed your name the first time through. I've never considered a veggie pot pie before. Sounds interesting.

      I'll put this link in my DB too for future cooking.

    2. buttertart RE: rainey Jul 16, 2010 10:59 AM

      I just made this and it seems excellent (haven't baked it yet) - the easiest puff pastry recipe I've ever seen, with an unusual twist. Of course too late for today but tomorrow?

      3 Replies
      1. re: buttertart
        buttertart RE: buttertart Jul 18, 2010 09:09 AM

        BTW Canadian Living's is a great recipe.

        1. re: buttertart
          rainey RE: buttertart Jul 18, 2010 09:42 AM

          I looks incredibly easy. Did it puff the way a laminate dough would?

          It's neat that there's also a video so you can watch the technique. Recipes are wonderful things but I think it's just sensational how many opportunities there are now, to watch prep. There are so many cues that just don't translate into the written word.

          Thanks for the link. I'm putting it in my database for some future something.

          I really enjoyed Canadian Living as a mag when I lived in Vancouver. I still have and use their regional cooking cookbook.

          BTW, I see the herb variation but I wonder how this would work as a sweetened dough for, say, danish pastry.

          1. re: rainey
            buttertart RE: rainey Jul 18, 2010 04:21 PM

            It didn't go crazy in the oven (Julia's recipe does, 1/8" rises to 2 inches) but it puffed nicely. I would definitely make it again.
            I didn't know they had a regional cookbook - must look into that!
            Their recipes always work. The choux paste recipe is very good too.
            I don't see why you couldn't use the rolling technique for other doughs of the sort, even ones you are laminating.

      2. r
        rainey RE: rainey Jul 16, 2010 12:50 PM

        I went with this polenta and Parmesan pastry adding about 1/3 white whole wheat flour: http://www.anneskitchen.co.uk/savoury...

        I filled it with baby eggplant and summer squash, sliced green beans, fresh tomatoes and layers of sliced aged Cheddar. It's baking now and it sure smells good!

        Thanks for the suggestions. I'll consider them when I do another one.

        10 Replies
        1. re: rainey
          rainey RE: rainey Jul 16, 2010 01:18 PM

          Oh yeah! The crunchiness of the polenta was just the right note to go with the soft roasted veggies.

          1. re: rainey
            LNG212 RE: rainey Jul 16, 2010 01:58 PM

            rainey - the tart looks great and I do really like the polenta crust you linked to. I don't know where you are (US? UK?) but do you know how to translate that recipe? I mean grams into TBS (or whatever)? Thanks if you have that info.

            And great job with that tart - it looks delicious. Though not for me today since it's 93 degrees F and too hot for an oven! :)

            1. re: LNG212
              rainey RE: LNG212 Jul 16, 2010 02:10 PM

              I'm in Los Angeles.

              I use a scale for dry ingredients and a beaker with universal measurements so I just do recipes in metric units as specified. I don't even bother converting recipes when I add them to my database. ...except for the temps but, in this case, I went with 450˚ convection instead of the 350˚F/180˚C that the recipe specifies.

              If you don't have a scale, there are lots of conversion utilities online. But I'd encourage you to get one of those nifty beakers. They're about $5 at Bed Bath & Beyond and probably many other places. Saves time and error. They come in a larger one that has a top capacity of 2 cups and a smaller one that will measure as little as a teaspoon.

              Here's a chart that may be helpful: http://www.pastrywiz.com/conversion.htm

              1. re: rainey
                LNG212 RE: rainey Jul 16, 2010 02:54 PM

                Thanks. I keep saying I'm going to get a small kitchen scale. But, alas, in a small NYC apartment kitchen space is at beyond-premium at this point. Thanks for the link too.

                1. re: LNG212
                  bushwickgirl RE: LNG212 Jul 18, 2010 02:03 PM

                  I bought a digital scale recently and was truly surprised at how small it was, since I was used to the big honking manual kitchen scales of old, and also delighted, as I have a small Brooklyn kitchen with not much counter/cabinet space; 11 lb capacity, metric/US conversion, 3 minute auto shut off, regular batteries, approximately 6" x 8" x 1 1/8" (at platform) with a 5" platform. So now you have no excuse for not getting a scale. Amazon, Ozeri brand, $20. Go for it.

                  1. re: bushwickgirl
                    LNG212 RE: bushwickgirl Jul 18, 2010 02:06 PM

                    Thanks for the info. A flat one was what I always hoped to find as it would make storage easier.

                    1. re: LNG212
                      bushwickgirl RE: LNG212 Jul 18, 2010 02:29 PM

                      The one I bought is flat as a pancake. One thing I should mention is that upright storage is not recommended for the model I purchased; apparently it drains the batteries, but they can be removed very easily. It was initially unfortunate, as I had an nice upright spot picked out, but I just placed it on top of my flat lidded cookie jar, dilemma solved. I may remove the batteries anyway, as one of my cats routinely gets up there. Here's the link; it looks much bigger than it actually is:


                      There are many other brands of digital scales available, do some research on the functions a good scale should have and find something you like in your price range. They are very small affairs now and anyone can own one, even in a closet sized kitchen. A good scale has become a kitchen necessity in the last few years, especially if you bake.

                      Enough about scales, before the mods come for me.

                      1. re: bushwickgirl
                        buttertart RE: bushwickgirl Jul 18, 2010 04:17 PM

                        It all goes towards making something, doesn't it? I have a Salter dual measurement system one that's easily stored, about 6x8 and 1 in high at highest point, platform about 5x6, rectangular.

                        1. re: buttertart
                          rainey RE: buttertart Jul 18, 2010 04:52 PM

                          Sounds like the one I have. I like it very much. But it was a good deal more expensive than $20.

                          1. re: rainey
                            buttertart RE: rainey Jul 18, 2010 05:05 PM

                            You're right, $20 is a great price.

        2. junquegrrl RE: rainey Jul 18, 2010 11:59 AM

          Here's a lovely zucchini & ricotta galette from Deb at Smitten Kitchen:

          1 Reply
          1. re: junquegrrl
            rainey RE: junquegrrl Jul 18, 2010 01:01 PM

            Mmmmm. Sour cream and lemon pastry -- that sounds unique and promising.

            And her dialogue about what goes in the pastry reminded me I have some awesome wild mushroom ragu and might be good on pastry dotted with gorgonzola. We're having the ragu with cold sliced brisket tonight but after that, all bets are off! http://www.latimes.com/features/food/...

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