Forgot salt in pastry dough. Disaster?
I'm making the "buttery pastry shell" for Thomas Keller's mushroom quiche and I realized I forgot to add the salt to the dough - which is now resting comfortably in the freezer.
Disaster? Will it be okay? Any fix?
http://www.foodandwine.com/recipes/ov...
Thank you all!
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Tehama
May 14, 2012 09:17 PM
Thank you both so much!
On a related note, do my Chowhound friends know how long I should let the pastry dough haw before putting into the springform pan (thaw in refrigerator or on counter?) for the quiche? I have a lot of cooking to do for this weekend for a baby shower, and was trying to get part of it knocked out early in the week. As my great-grandmother said, "the hurrier I go, the behinder I get."
I don't guess I should try to work the little bit of salt into the pastry dough before I put it into the springform pan, right? Just sprinkle a tiny bit & press in like ChefJ said?
Merci beaucoups!
›3 Replies-
re: Tehama
1POINT21GW
May 14, 2012 10:38 PM
Yep, just press it in. Working the dough more will make it tough.
Regarding freezing then thawing the crust, there's no need to thaw. Ideally, you should go ahead and line the pan with the dough, wrap well with foil, and freeze. Then, when you're ready to bake your quiche, simply take it out of the freezer, unwrap the foil, then proceed with Step 4 in your recipe's directions for making the shell except bake it at 450 degrees F for about 15 minutes, then remove the parchment and beans and continue baking until the bottom is browned. Protect the edges of the crust from burning with a ring of foil if needed.
About thirty minutes before you're ready to bake, preheat your oven with a baking stone on the rack you're going to bake your quiche. When you're ready to bake, place the pan directly on the preheated baking stone. The heat from the baking stone will bake and lightly brown the bottom of the crust up very nicely.
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