When I saw this pastry at The Constanble’s Larder, I loved it immediately and knew immediately what to do with it. Check out Giff’s post to see a lovely vegetarian galette.
The first recipe I used this Provençal Pastry was to make a Meat Galette,
then another meat galette but with a different filling
I loved the simplicity of this pastry dough and how easy it is to roll out, that I have been using it to make pies, ever since. I have doubled the dose as we are a large family and the second time I added some graviera cheese in the dough, making it extra tasty.
In case graviera is not available where you live, I would substitute it with halloumi or any other cheese that does not melt, such kefalograviera, aged myzithra or pecorino and parmesan. Some of these cheeses are very salty, so reduce the amount of salt.
When I made it the second time, instead of using all purpose flour, I used bread flour, which I definitely prefer.
I have made a chicken pie,
and a cheese and fennel pie,
turnovers,
or fried, filled with cheese….
I have given some links below and I would certainly use this pastry to make, spanakopita, the classic tyropita with feta, Pepper Pie, Olive Pie or Pumpkin Pie.
I am so looking forward to trying to make something sweet as well.
In the next few days I shall be posting the above recipes but I would like to hear which one would be your favourite.
Making the Pastry
Provençal Pastry
From Richard Olney’s Simple French Food
Preparation time: 10 minutes
Resting time: ½ hour
Rolling out: 15 minutes
Baking tin: 28cm
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Ingredients: |
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4 |
Cups |
All purpose flour or Bread flour |
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½ |
Cup |
Olive oil |
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2 |
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eggs |
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1/2 |
Cup |
Tepid water (plus 2 tablespoons, if necessary) |
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½ |
Tsp |
Salt |
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½ |
Cup |
Graviera Cheese (my twist to the recipe, optional) |
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Directions: |
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1. |
In a big bowl add flour, salt and olive oil and rub with your hands until all the oil is absorbed. |
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2. |
Add the cheese and eggs and mix. |
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3. |
Add the water and mix until the dough does not stick on your hands or on the bowl. (Alternatively, the dough may be made in the mixer using the dough hook) |
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4. |
Place in a zip bag or cover with cling film and leave the dough to rest. |
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5. |
Knead the dough for 1 minute. |
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6. |
Preheat oven at 180 degrees C. |
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7. |
Divide the dough into two pieces, one of which should be slightly bigger, in order to cover the sides of the baking tin. Make two balls. |
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8. |
Start from the bigger one, making sure to cover the other. Using a rolling pin try and shape the dough into a circle, rotating it each time. |
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9. |
When the pastry sheet is bigger than your baking tin by an inch it is ready. |
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10. |
Brush your baking tin with olive oil Roll the pastry sheet on the rolling pin and bring it over your baking tin. |
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11. |
Then carefully unfold the pastry sheet in your tin. It can be easily stretched by pulling with your hands it to where you want. Cut off any bigger pieces. |
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12. |
Add the filling and cover with the second sheet which should be the size of the baking tin. Take the two sheets of pastry and join together by pressing the edges, trying to make a uniform pattern if possible. |
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13. |
Brush the pastry sheet with olive oil, score into slices and bake until golden brown. |
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Other related posts:
See also other dough recipes:
Tags: galette, How to.., made with phyllo, pastry, phyllo, pies, pites, Tarts and Pies, Tips-cooking
June 21st, 2009 at 10:08 am
I want to see a “kolokithopita”…my mother used to make hers with stafides (raisins) and it was a little sweet.
June 21st, 2009 at 10:11 am
I always think you are a master in making pastries.
These ones look beautiful.
I wouls love to taste all of them.
June 21st, 2009 at 11:17 am
What delicious looking creations! An interesting pastry!
Cheers and have a great Sunday,
Rosa
June 21st, 2009 at 11:23 am
I love everything you did! It all looks delicious!
HonryB’s last blog post..Lions and Tigers and Bears…..and Dinosaur!?
June 21st, 2009 at 11:34 am
I want that cheese turnover! Chicken pie looks also tempting!
June 21st, 2009 at 11:36 am
This sounds like a beautiful pastry to work with and very versatile too.
Rosabela’s last blog post..Taking Some Time Off
June 21st, 2009 at 12:12 pm
Looks delicious, love your pastries!
June 21st, 2009 at 12:25 pm
@ Peter: Peter, I also make kolokythopita with raisins and a little sweet.
@ Happy Cook: Thank you Happy Cook. This pastry dough is so easy anyone can make it.
& HoneyB: HoneyB, I nearly sent your message into spam as I interpreted your name into something else
Thank you very much.
@ Angie: great choice Angie, but I am sure you will like some of the others as well.
@ Rosabella: Yes, it is very easy to work with and there are many ways to use it. I shall start using it into sweet recipes without of course adding cheese to the dough, but may be a little sugar.
June 21st, 2009 at 1:14 pm
Wow, what an impressive array of dishes from one type of pastry!
June 21st, 2009 at 5:27 pm
what a fantastic set! I’d love to see recipes for all of them, but in particular your meat galette and cheese and fennel pie!
June 21st, 2009 at 6:34 pm
This is marvelous! I have a real problem with pastry dough and rolling it, and I will certainly try this.
June 21st, 2009 at 9:25 pm
Can’t wait for the recipes…all of them looks so good…esp the turnovers.
Poornima’s last blog post..Chana Masala
June 22nd, 2009 at 1:46 am
Talk about a versatile dough! I love it, sweet or savory. It’s a superhero of baking
I’d like to see the fennel and cheese pie. Fennel is one of my favorite herbs… I love the licorice thing it has going on.
June 22nd, 2009 at 1:24 pm
This sounds like a superb pastry dough and I love all of your creations! Delicious!
September 11th, 2009 at 10:23 am
I do a lot of cooking and love experimenting. I am interested like Adam in seeing your Fennel and Cheese Pie as well as anything else that is a little bit different to the normal everyday food.
Thankyou for your sharing and informative site.