How to survive the holiday? Rough puff pastry. Using a few simple ingredients (Bob’s Red Mill Organic All Purpose Flour, Salt, Sugar, Yogurt & Butter) you can make a flaky all purpose pastry dough in about an hour. Use it to make a quick batch of breakfast pastries, a pile of cheese straws for a cheese board or even a flaky blue cheese tart to serve as an appetizer! If you’ve ever made the real thing this is a million times easier but still yields super flaky results! Store a few batches in the freezer so you have some on hand all holiday season long. Here we used the rough puff dough to make a riff on classic tarte soleil filled with a homemade tapenade, feta and fresh parsley.
Tart recipe inspired by @smittenkitchen
For the Rough Puff Pastry
- 2 cups Bob’s Red Mill Organic All Purpose Flour, plus more for rolling
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, frozen and cubed
- 2 tablespoons plain full fat yogurt (we used European style yogurt)
- 6-8 tablespoon ice water, plus more, if needed
In a large mixing bowl, sift together the flour, sugar and salt. Add the frozen butter and lightly coat each cube of butter with the the flour. Work the butter into the flour mixture using your hands or a pastry blender until the butter is in pea-sized chunks. Stir in the yogurt, then add the ice water 1 tablespoon at a time until the dough begins to come together.
Turn the ragged dough out onto a lightly floured surface and begin to knead it by hand until it comes together, adding more water if needed. Pat the dough into a disc and wrap in plastic wrap or parchment and set in the fridge for about 30 minutes.
Once the dough has chilled, lightly flour your surface again and flour a rolling pin. Roll the chilled dough into 12 inch by 8 inch rectangle, then fold it into thirds (like you were folding a paper to fit into an envelope). Turn the folded dough 90 degrees and repeat the process two times. After the third fold, wrap the dough and let chill for 15 minutes.
Once the dough has chilled a second time, repeat the rolling and folding process 3 more times. Once you have completed 6 folds and turns, let the dough chill for one hour before using.
Once the dough has chilled for one hour, you can use it as you would frozen puff pastry. You can also store it in the freezer (tightly wrapped) for up to two months.
To Make the Tapenade Snowflake
- 1 cup drained, pitted kalamata olives
- 1/2 cup sun-dried tomatoes (in olive oil)
- 1 tablespoon capers, drained
- 3 garlic cloves
- 1/2 cup fresh parsley
- juice of one lemon
- 1 tablespoon red wine vinegar
- freshly ground black pepper, to taste
- 1/4 cup crumbled feta cheese
- 1 egg, beaten
- Sesame seeds and dried herbs (optional), for topping
- olive oil, as needed
Add the olives, sun-dried tomatoes, capers, garlic, parsley, lemon juice and red wine vinegar to a food processor and process until smooth. Season to taste with black pepper and set aside. Add a little olive oil, as needed to help the paste to process.
Preheat the oven to 375˚F. Divide the rough puff into two equal portions and on a lightly floured surface roll out into two 10 inch circles (about ¼ inch thick). Place one circle on a parchment lined baking sheet and spread with 3 tablespoons of the prepared tapenade (reserve excess for another use) and sprinkle with feta cheese. Add the other circle on top, then using a large mixing bowl or a plate as a guide, trim into an even circle.
Add a ramekin to the center of the dough circle and cut the circle into 16 equal wedges. Working with two wedges at a time, twist the dough in opposite directions, then press the ends together. Repeat with remaining wedges until you have a snowflake shaped tart. Let rest in the fridge for 30 minutes before baking.
Brush the tart with the beaten egg and sprinkle with dried herbs and sesame seeds, if using. Bake for about 35-40 minutes, or until golden brown and flaky.