This Sunday I would like to share some snapshots of my pastry dough experiment. Enjoy!
When the weather turns hot I crave light meals. Feeling hot, sweaty and eating a heavy meal on a summer day is torture to me. To avoid the heaviness of a meat meal we eat a lot of vegan and vegetarian meals, like the one in these photos. The few times I turn the oven on during summer months is usually to bake something quick like a tart or galette. Of course summer is not complete without several batches of roasted tomatoes.
Last year I shared my recipe for roasted tomatoes. I am still shocked at how popular that post has been. In fact it’s the number one search engine inquiry that brings people to Spicie Foodie. To think I almost didn’t share the recipe, a good lesson to be learned.
This weekend I decided to experiment with pastry dough. When I went to the fridge I found hardly any butter but plenty of yogurt. I decided to experiment using yogurt in place of butter. Immediately I knew that the dough would be used for a roasted tomato tart. It’s been a very hot and humid weekend so a light roasted tomato tart with a salad on the side was a perfect Saturday dinner.
You can find my recipe for roasted tomatoes here,http://www.spiciefoodie.com/2011/09/07/how-to-roast-tomatoes/ Below is how I made the yogurt dough.
You will also need:
roasted tomatoes, recipe here
Yogurt Pastry Dough
2 cups or 240 grams all purpose white flour
1/2 tsp. salt
1/2 tsp. white sugar
1/2 cup or 150 grams regular unsweetened white yogurt (do not use low fat)
1 tbsp whole milk
1. Combine the flour, salt and sugar in a large mixing bowl. Little by little begin adding the yogurt to the flour mix, use a wooden spoon to fold in. Continue until the dough becomes coarse crumbs. Add the milk once the yogurt has been added to the flour. You may or may not need the milk, it depends on how humid or your kitchen is.
2. Use your hands to gather the dough into a ball. Wrap with plastic wrap or place inside a plastic bag. Leave to rest in the refrigerator for 30 minutes.
Once dough has rested for 30 minutes, roll out and arrange roasted tomatoes in center. Sprinkle goat cheese over the tomatoes, fold edges over tomatoes. Bake for 25-30 minutes at 200 C or
The yogurt dough was light and a little flaky. After I baked mine I did a little research and found others also mixed in butter for an even flakier dough. Next time I’ll have to try that. But regardless the galette was really good and the yogurt dough complimented perfectly.
How about you, have you ever made pastry dough using yogurt?
More roasted tomato recipes:
– Roasted Tomato and Gouda Strudel
– Flaky Roasted Tomato and Parmesan Tart
– Roasted Tomato Marinara Sauce with Garlic and Oregano by A Food Centric Life
– Tomato Confit BLT by The Meaning of Pie