Cream cheese dough from Tartine All Day: Modern Recipes for the Home Cook (page 36) by Elisabeth Prueitt and Jessica Washburn and Maria Zizka

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FJT on June 20, 2017

    I've made many gluten-free pastry crusts and this one is very different. The flour mix is more varied than most and the dough came together really well without being a sticky mess (often the case in gluten-free recipes). I chilled the ball of dough as instructed but couldn't roll it out at all cold and had to let it warm up. It then rolled out quite well, but started to collapse when transferring it to the quiche tin - so in this respect it is a typical gluten-free pastry! Once cooked the pastry tasted much nicer than normal (I think this is down to the oat flour in the flour mix) and I actually ate all the pastry rather than picking bits off and leaving them. The real test will be when my husband tastes it, but I think he'll consider this an improvement over past crusts!

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