Whole Wheat Tart Shells?

[emilycat]

Okay, so I may be pushing the whole grain thing a bit too far this time (nah, not possible ), but I love quiches and tarts -- I just can't get past the pastry crusts -- would it be nasty to make one with whole wheat flour? Any thoughts? Anyone? Anyone?

[sneezles]

Well, maybe not whole wheat but how 'bout graham crackers, macaroons or gingersnaps & rolled oats? But I'll keep my eye out for a whole wheat recipe for you!

[sneezles]

Well, I certainly didn't have to look too far!!!!!

From Cooking with Bon Appetit

Whole Wheat Short Pastry

2 cups whole wheat pastry flour
10 tbs (1 1/4 sticks) well-chilled, unsalted butter, cut into 1/2-inch pieces
2 tsps fresh lemon juice
1/4 to 1/2 cup ice water
Additional whole wheat pastry flour

Combine flour and butter in large bowl and blend with fingertips until mixture resembles coarse meal. Add lemon juice and 1/4 cup ice water and blend well, working dough as little as possible and adding more water 1 tbs at a time if dough is too dry. Turn dough out onto unfloured work surface and quickly form into ball. Cover with plastic; chill 30 minutes.
Cut 2 pieces of waxed paper 24" long. Place 1 sheet on work surface and dust with additional flour. Set dough incenter of paper and sprinkle with flour. Flatten with rolling pin and cover with remaining papaer.
Roll dough out to thickness of 1/8 inch. Remove top sheet of waxed paper. Lifting bottom sheet, invert dough into 10- or 11-inch tart pan. Press dough firmly against sides and bottom. Run rolling pin over rim to trim excess dough. Using the tines of a fork, poke (self-censored ) bottom and sides of dough (if filling is liquid such as a custard do not poke).
Preheat oven to 350º. Line pastry with waxed paper and fill with pie wights, beans or rice. Bake 25 minutes. Discard paper and beans or rice. Continue baking until bottom is browned, about 10 minutes. Let cool, fill as desired.



[This message has been edited by sneezles (edited 05-18-2001).]

[emilycat]

Wow, sneezles, thanks!
I thought it such an odd request that I didn't even consider looking for it! I may be trying this out very soon

[kwormann]

sneezles....
do you know EVERYTHING????? Tell me, is it Texas wisdom....how long do you have to live here to acquire it? will I have it someday? is it the pollen from the bluebonnets????

[This message has been edited by kwormann (edited 05-18-2001).]

[SusanT]

Some stores, especially the bulk foods sections of whole food stores, sell whole wheat pastry flour. It seems to be of a finer grain than regular and may give a more desirable result.

[sneezles]

Kim,
LOL! No, I just think I've been playing this game a LOT longer than you! But don't let any home-grown Texans know I said that!

[mightyh]

Cl June 2000 has a recipe for Mushroom and Spinach Quiche in an Oat Crust.

I've been eyeing it for a while... Let me know if you want me to post it. It's 6 servings in a 9 inch pie plate for 235 calories, 10g fat, and 3.9g fiber.

[S]

I have tried the Quiche that mightyh suggested and I thought it was very good and different. I reccommend it.

[emilycat]

S, you've sold me -- mightyh, would you mind? Thanks so much!

[mightyh]

Here it is--please let me know what you think. I'm encouraged by the positive review above.

Mushroom and Spinach Quiche in an Oat Crust

Oats lend a crunchy contrast to the creamy filling of this quiche. It's perfect for breakfast or a light lunch.

Crust:
1 c. regular oats
1/3 c. oat bran
2 Tb. chilled butter or stick margarine, cut into small pieces
3 Tb. cold water
Cooking spray
Filling:
1 c. chopped leek
1 1/4 c. sliced mushrooms
1 c. evaporated fat free milk
1/4 c. (1 ounce) grated fresh Parmesan cheese
1/2 tsp. salt
1/4 tsp. dried dill
1/4 tsp. dried thyme
1/4 tsp. black pepper
3 large egg whites
2 large eggs
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 c. (1 ounce) finely shredded Gruyere or Swiss cheese

1. Preheat oven to 375.
2. To prepare crust, combine oats and oat bran; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add water; stir just until moist. Press mixture gently into a ball on wax paper and cover with additional wax paper. Roll dough, still covered, into a 10 inch circle.
3. Remove one sheet of wax paper and fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of wax paper. Bake at 375 for 7 minutes. Cool on a wire rack.
4. To prepare the filling, place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add leek; saute for 2 minutes. Add mushrooms; saute for 5 minutes. Remove from heat; spoon into bowl.
5. Combine milk and next 8 ingredients (milk through spinach) in a blender, and process until smooth. Add to mushroom mixture and stir well. Pour into prepared crust, and sprinkle with Gruyere cheese. Bake at 375 for 35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes. Yield: 6 servings (serving size: 1 wedge).

Calories 235; Fat 10g; Protein 15.2g; Carb 22.2g; Fiber 3.9g; Chol 94 mg; Iron 2.9mg; Sodium 463mg; Calc 314 mg.

[This message has been edited by mightyh (edited 05-18-2001).]

[This message has been edited by mightyh (edited 05-18-2001).]

[emilycat]

Thanks, mightyh! This looks great