I have a question about the recipe "Sausage and Kale Dinner Tart" from My Pantry Shelf. Lightening up the crust
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.
HalfPint is a trusted home cook.
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.
Please enter a valid email address.
Well played. You deserve a cookie.
The "Thanksgiving" Menu Genie's back—only now it's time for latkes and hams
Plan Your Holiday Feasts Here
Life Saving Shortbread
A Magic House for Growing Plants
The Illustrated Biographies of 16 1/2 Desserts
Gifts as Unique as Snowflakes
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.