Greek Baking-Powder Piecrust

[CathyPA]

I logged on tonight and read my CL newsletter. It has a recipe - Garlicky Tomato Tart - which calls for a 10" Greek Baking-Powder Piecrust. This may be a dumb question, but where does one generally find this? The recipe does not indicate that it's another CL recipe, so I'm at a loss. Would really like to try this as our May supper club theme is brunch.

Thanks

[Gina O]

Wow, I was in exactly the same dilemma... We too are doing brunch for supper club next month, I found the same recipe, and asked the same question. Fortunately, I found the recipe in Mastercook, and I will now attempt to post it here!

Greek Baking-Powder Piecrust

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

Combine first 3 ingredients in a large bowl; make a well in center of mixture. Add water and oil to flour mixture, stirring until well-blended. Turn dough out onto a lightly floured surface; knead 4 to 5 times. Divide dough in half. Working with one half at a time, press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Serving Size: 1/6 crust Cuisine: "Greek" Source: "Cooking Light, July 1997, p.68" Copyright: ") Cooking Light" Yield: "2 (10-inch) crusts"

Good luck, Gina


[This message has been edited by Gina O (edited 04-26-2001).]

[Jewel]

This sounds interesting! There's no sugar, so it obviously wouldn't be a dessert pie crust, but it sounds like it's lower in fat than your average butter or shortening crust. Would that be a good crust for a chicken pot pie or quiche if some herbs were added? My DH likes PotPie with a double crust if it's a deep dish, and that doubles the fat content on normal recipes! Just wondering...

[CathyPA]

Thanks Gina O for the recipe! I am definely going to prepare this for our May club dinner.

Jewel - I would not see why you couldn't use it for a quiche. In fact, since it appears (at least by the ingredients) to have less fat than usual crust, I plan to try it with a quiche as well.

Gina - If you make this dish within the next week or two please post your thoughts/success on this recipe.

Cathy

[Ed]

Hi,

I was looking through my CL newsletters on the computer to find the recipe for Garlicky Tomato Tart, that CathyPA talked about, and couldn't find it.

Then I looked on Master Cook in the 1997 CL cookbook and there it was with the Greek Baking Powder Piecrust.

So I thought I'd post the recipe for the Tart for all of you in case you would like it. It looks pretty good to me.



* Exported from MasterCook *

Garlicky Tomato Tart

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : July '97 Main Dish
Pasta Vegetarian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (10-inch) Greek Baking-Powder Piecrust -- see recipe
Cooking spray
2 large eggs
2 large egg whites
1 teaspoon olive oil
4 garlic cloves -- minced
2 cups chopped seeded peeled tomato (about 1
pound)
1 tablespoon sun-dried tomato paste
1/2 teaspoon salt
1/8 teaspoon sugar
1 teaspoon chopped fresh thyme
OR
1/4 teaspoon dried thyme
1 tablespoon chopped fresh basil
OR
1 teaspoon dried basil
1/8 teaspoon pepper
2/3 cup skim milk
2 tablespoons nonfat dry milk
2 large ripe tomatoes (about 3/4 pound) -- cut into 1/4-inch-thick slices
1/4 cup (1 ounce) shredded Gruyère or Swiss cheese
1/4 cup (1 ounce) finely grated fresh Parmesan
cheese

Preheat oven to 375º.

Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray. Combine eggs and egg whites in a medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over crust; set remaining egg mixture aside. Bake at 375º for 7 minutes; cool on a wire rack.

Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 30 seconds. Add chopped tomato, tomato paste, salt, and sugar; sauté 15 minutes or until thick (mixture will have a pasty consistency). Remove from heat; stir in thyme, basil, and pepper.

Add milks to remaining egg mixture in bowl; beat well. Stir in tomato mixture. Arrange sliced tomatoes in bottom of prepared crust; spoon egg mixture into dish. Sprinkle with cheeses. Bake at 375º for 45 minutes or until knife inserted near center comes out clean.

Serving Size: 1 wedge

Source:
"Cooking Light, July 1997, p.68"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 229 Calories (kcal); 9g Total Fat; (33% calories from fat); 11g Protein; 27g Carbohydrate; 71mg Cholesterol; 521mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2130706543 0 0 0 0 0 26059 1504 0 0 0 0 2130706543 0 0
2130706543 0 0 0 20231 697 20086

This brings a question to mind that I've been wondering about, and here it is:

What kind of Baking Powder do you prefer to use?

Some that you get in the store have Aluminum as an ingredient, and those that I've bought from health food stores, and from dealers of Watkins Products don't have Aluminum as an ingredient.

What's the difference? Does the Baking Powder work better with or without the Aluminum ingredient? Is there a health issue to think about?

Just wondering.

Ed

[Gina O]

Just wanted to update this with my review of the piecrust recipe and the tart. First, I thought the Greek Baking Powder Piecrust was just fine. Nothing special about it, but not anything negative to say either. I will definitely use it again in the future for savory tarts, pies and the like. My only difficulty with it is that it puffed up a great deal when I prebaked it. Next time I will use pie weights.

As for the Garlicky Tomato Tart, over all, it was extremely tasty. My complaint is that by the time I made the pie crust and prebaked it, peeled and seeded or sliced the tomatoes, minced the garlic, grated the cheeses, cooked, assembled and baked it, I felt as if I had 2-3 hours invested in the tart. Granted, I was pretty stressed that morning (I was hosting our supper club brunch) which may have had a lot to do with why I felt it was a lot of work. I think that everyone liked it, as did I, and when I am relaxed and have a lot of time, I will make it again. Also, it sat for about 30-45 minutes before serving covered with foil during which time it stayed hot and tasty. Gina

[AvrilH]

I remember the issue that featured that crust! It was about tarts and pies (I think in spring/summer of 1997). They featured a couple of quiche-like recipes for that crust, which I have made many many times.

If anyone is interested in the other recipes, let me know. I'll find the issue and post them.

[Darlin]

AvrilH, Yes, please post them!