I have a question about the recipe "Sausage and Kale Dinner Tart" from My Pantry Shelf. Lightening up the crust
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My question didn't really get posted - I adore this tart but as a regular staple i'd prefer less butter or I'd like to make the crust more healthy. I can handle the whole wheat sub but what about the butter? Can I make any other adjustments to make it a bit more healthy? Thanks!
Would you be willing to lose the crust altogether? You could adapt the recipe much like a crustless quiche -- experimenting with adding more eggs and some breadcrumbs. I'm interested, too, in what other people have to say.
You could also go with a yeasted crust. Deborah Madison has one in her book Vegetarian Cooking for Everyone. You could google yeasted tart dough if frittata style isn't appealing.
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How about using several layers of phyllo, brushed with a little melted butter? There is still butter (or you can use a good olive oil), but it's not as much as the tart crust.
I have a kale and quinoa quiche recipe, no crust. Just add sausage and use the cheeses of your choice. http://food52.com/recipes...
This piecrust recipe is surprisingly good, but I am not sure if it would work with whole wheat flour. I bet half oil, half butter with half white, half ww work well.
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