No Fail Pie or Tart Crust (vegan option)

What is it like?

- Crisp & Buttery

- Only 2 flours

- Great for savory dishes too - just omit the sugar!

Recipe

With one optional chill time, this crust is quicker and simpler to make than a standard shell. And it is so tender and delicious that you would never know there were any shortcuts. It is one of my favorites.

One 9 or 10-inch pie or tart (23-25 cm), prep 20 min

Ingredients

1 1/4 cup oat flour, 115g
3/4 cup almond flour, 75g
2 tablespoons powdered/icing sugar
¼ teaspoon salt
¼ cup melted butter (see note for dairy free)
1 egg or 4-6 tbsp ice water

Directions:

1. Note, for a savory pie, cut the sugar in half. In a food processor mix together the flours, sugar and salt.

2. Add the melted butter and blend until it looks like fine bread crumbs. Add the egg (or ice water) and mix just until a dough is formed. If the dough is on the dry side that is fine.

3. Press it into a tart pan and chill for a minimum of 20 minutes (this chill time is optional but achieves best results). Preheat the oven to 350F / 175 C. Note that this crust, unlike others, can be baked in a non-metal pan. Because of the lower fat content, it does not have to heat up quickly to achieve a tender crust. Follow your pie or tart recipe as directed. Also, dock the crust before par-baking.
   

Notes:
You can substitute Miyoko’s vegan spread or coconut oil for a dairy free version which is delicious. 

Foolproof Tart Shell (Crispy & Buttery, with a vegan option)

What is it like?

- Delicately crisp

- Buttery

- Great for savory dishes too - just omit the sugar!

Recipe

One 9 or 10-inch tart, prep 1 hours

Ingredients

3/4 cup flour mix, 100g
1/4 cup almond flour, 18g
2 tbsp powdered/icing sugar (13g)
1/4 tsp salt
1 stick butter, cold, 113g or vegan substitute (I used Miyoko’s)
4-6 tbsp ice water or 1 egg (see note)

Directions:

1. For the tart shell. Chop the butter into eight pieces. Add the flour to the food processor along with all of the other ingredients, except the ice water or egg, whichever you are using. Process until the flour and butter mixture resembles fine bread crumbs. If you are using water, skip to the next step. Add the egg and process until a dough starts to form.

2. (If you used an egg, skip this step.) Next add 4 tablespoons of ice water. Process once or twice. If a dough is still dry and not sticking together, add another tablespoon of water and process just until a dough forms.

3. Work the dough very briefly on a floured surface, giving it just a couple of turns to ensure the ingredients are mixed together. The dough should look amalgamated and uniform in color. Shape it into a disk and place in the fridge to cool for at least twenty minutes.

4. While the dough is cooling, preheat the oven to 400 F / 200 C.

5. On a floured surface, roll the dough out to about 1/8 inch (3 -7 millimeters) thick. The thinner the better. Flour the top of the surface the rub a little flour on the rolling pin as well. Then use a spatula to slide the crust into a metal tart pan (see note). Lift the edges of the tart crust and set them into the “corners” of the tart pan, where the side meets the bottom. Do not squish it in with your fingers or the dough will tear and the butter will melt. Next, press the dough into the edge using your fingers and then use a knife to slice off the over hanging dough. I bake the extra dough in another pie pan as it makes a tasty snack!

6. Blind bake the tart shell, by placing parchment paper over the shell, followed by about two cups of loose dry beans (or you can use pie weights). Bake for about 15 minutes, or until the crust is just starting to turn golden on the edges.
   

   Notes:

   When you bake a tart, make sure you use a metal tart pan. I like to use this carbon steel one because it is affordable, nonstick, and non-toxic. When I started baking tarts I used a ceramic tart pan until I realized it was heating up too slowly in the oven, causing all of the butter to run out of my pastry. All of the hard work for nothing. A ceramic tart pan is really best for tarts that have minimal butter/fat content in the crust.

Minestrone Soup

Healthy and packed with flavor.

This recipe was inspired by the Sardinian diet, where people live into old age leading active, traditional lives in the hilly countryside of the Mediterranean.  It is both soothing and revitalizing and I enjoy it most served with warm bread dipped in olive oil and dukkah, a simple nut and spice blend. This recipe is equally enjoyable 1-3 days after it is made.

Recipe

1 onion
1 small bulb of fennel, include stalks and fronds
4 carrots
4 stalks celery
1/3 cup white wine
1 tsp salt, or to taste
1 1/2 tsp dried thyme
2 tsp fresh rosemary
2 tsp fresh sage
1/4 tsp cayenne, or to taste
black pepper, to taste
1 13 oz can tomatoes, diced
2 quarts chicken broth OR vegetable broth for vegan
2/3 cup quinoa
1/2 cup dry spaghetti, broken into 1 inch pieces, or small pasta

Directions:
Chop the veggies into the small pieces. Salute the onions, fennel, and 1/4 tsp salt for about 5 minutes. Then add carrots and celery and sauté for about 4 minutes. Thinly slice the sage, and rosemary and add to vegetables and stir. Add the wine and tomatoes with their juice, followed by the rest of the ingredients, minus the pasta. Cook for about 15 minutes and add the pasta when the quinoa is still al dente. Once pasta is al dente turn the heat off and allow the soup to rest for about 10 minutes before serving.

Garnish with lemon, parsley, or parmesan (optional).

Notes:
This recipe is flexible and how you like it depends on your taste. You can try substituting ingredients or herbs to make new combinations. First, however, I do recommend trying it as is for a dependable and delicious version of minestrone.