Yeasted whole wheat olive oil pastry from The Simple Art of Vegetarian Cooking: Templates and Lessons for Making Delicious Meatless Meals Every Day (page 228) by Martha Rose Shulman

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Notes about this recipe

  • Eat Your Books

    Can substitute whole wheat flour for all-purpose flour.

  • eliza on January 04, 2025

    Decided to try this as an alternate to a regular short crust pastry. Very easy to make; it’s a good idea to look at the timing as there are several rest periods to take into account. I used a combination of sifted red fife (Flourist) and emmer flour (Arva) for the whole wheat portion. Important (as she says) to roll thinly. I made and baked a half portion and froze the rest. My smaller galette took about 35 min to bake at 375 fan. This is more bready than a regular short crust, but it’s a good alternative. I do prefer the short crust though as I think flavours of the filling come through better.

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