EASY CORNMEAL CRUST FOR PIES, GALETTES AND CROSTATAS
This easy cornmeal crust comes together in minutes and gives a rustic looking crust for pies, quiches, tarts, galettes and crostatas. Perfect for savory dishes like tomato galettes or for pie crusts that you would like light, but crunchy bite with.
Provided by Michele
Categories BASICS
Time 1h10m
Number Of Ingredients 8
Steps:
- Place flour, cornmeal, salt and sugar into a bowl.
- Using a whisk, mix until well combined
- Add butter. Using your hands mix into dry mix, the mixture will be someone mealy looking at this point.
- Add olive oil and stir until combined. There will be areas that arent completely combined, don't worry. When you add the water it will meld.
- Add as much of the ice cold water to have the dough stick together. It may seem a little stringy at this point but it is fine.
- Form into a ball and place in the fridge for 30 mins to an 1 hour until chilled.
- Onto a peice of parchment paper, sprinkle a little bit of cornmeal.
- Place chilled dough ball into the center and then dust a rolling pin with a little cornmeal as well.
- Roll dough out to 1/4" thickness. If the dough starts to stick, sprinkle a little bit more cornmeal on top.
- Bake and use according to your gallete, tart, crust or quiche recipe dictates.
- You can make this ahead and chill up to 3 days.
Nutrition Facts : Calories 279 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 536 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CORNMEAL PASTRY CRUST
Make and share this Cornmeal Pastry Crust recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 5m
Yield 2 pie crusts
Number Of Ingredients 5
Steps:
- In a large bowl combine flour, cornmeal and salt.
- Whisk to combine well.
- Cut in shortening to resemble coarse crumbs and sprinkle 1 T.
- of water over the mixture.
- Toss with a fork, pushing to the sids of the bowl, repeating until all dry ingredients are moistened.
- Form the dough into 2 balls and chill for 30 minutes.
- Roll out and use as you will.
Nutrition Facts : Calories 1235.9, Fat 56.5, SaturatedFat 13.6, Sodium 336.4, Carbohydrate 165.3, Fiber 11.4, Sugar 1, Protein 19.6
CORNMEAL-CRUSTED ROASTED RATATOUILLE TART
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to incorporate. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove rice and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool.
- For the filling: Increase the oven to 400 degrees F. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute shallots until soft, about 5 to 6 minutes. Spray 2 baking trays with cooking spray. Arrange the eggplant, zucchini and tomato slices on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool.
- Lower the oven temperature to 350 degrees F. Lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of the shredded basil. Add the zucchini and shallots, top with another 1/3 of the mozzarella and basil, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices. Serve warm.
Nutrition Facts : Calories 220 calorie, Fat 14 grams, SaturatedFat 3.5 grams, Sodium 240 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 6 grams
THE BEST PASTRY CRUST
This is hands-down the best pastry crust you will ever make. Forget the shortening; this recipe calls for 14 tablespoons of butter for a light, flaky, buttery taste. This pastry crust is perfect for all your fruit and custard tarts and pies. I also use it for empanadas and pot pies.
Provided by IrishMountainGirl
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
- Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
- Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.
Nutrition Facts : Calories 153.1 calories, Carbohydrate 13.4 g, Cholesterol 26.7 mg, Fat 10.3 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.4 g, Sodium 108.4 mg, Sugar 0.1 g
CORNMEAL CRUST
This cornmeal crust is the perfect shell for our Tamale Pies.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 4
Steps:
- Whisk cornmeal with 1 1/2 cups cold water.
- In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
- Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
- Remove from heat; stir in butter until melted.
SAGE-CORNMEAL CRUST
Use this recipe when making our Marbled Lemon Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for two 9-inch tarts
Number Of Ingredients 9
Steps:
- Pulse flour, cornmeal, sugar, sage, salt, and lemon zest in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. Whisk egg yolks and ice water in a small bowl. With machine running, add to flour mixture through feed tube; process until dough just holds together.
- Turn out dough onto a work surface. Divide in half, and shape each portion into a disk. Wrap in plastic, and refrigerate 30 minutes (or up to 2 days).
- On a lightly floured work surface, roll out 1 disk to a 10-inch round. Fit into a 9-inch tart pan with a removable bottom; trim edges flush with rim. Refrigerate until firm, at least 1 hour (or up to 1 day). Reserve remaining dough for another use (it can be frozen up to 3 months).
- Preheat oven to 375 degrees. Prick bottom of tart shell with a fork. Bake until golden brown, about 25 minutes. Let cool.
BUTTERY CORNMEAL PASTRY
This pastry goes well with savory pies (buttermilk pie, meat pies, yam pie, veggie pies, etc) - a nice change of pace! The cornmeal in the pastry gives it a lovely crumbly texture. Based on a recipe from "Food and Wine Magazine," Oct 2004.
Provided by Julesong
Categories Savory Pies
Time 35m
Yield 1 10inch pie crust
Number Of Ingredients 6
Steps:
- Pulse the flour, cornmeal, and salt together in a food processor; add the cold butter and pulse until the pieces are about the size of small peas.
- Sprinkle the mixture with the ice water and pulse until the pastry is evenly moistened, careful not to over-mix.
- Transfer pastry to a lightly-floured board and gently pat it into a disk; wrap with plastic wrap and refrigerate for 30 minutes before using.
- To use, transfer chilled pastry to a lightly-floured board and gently roll out to create either one 10-inch tart shell or six individual potpie crusts.
- The pastry can be refrigerated overnight or frozen for 1 month, and recipe can be easily doubled.
CORNMEAL EMPANADAS
My family enjoys having these beef turnovers in place of sandwiches for a change of pace. They freeze well and can be reheated in the microwave for a quick, hot meal.-Tammy Forbes, Lancaster, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce, raisins and seasonings; simmer. , Meanwhile, for pastry, combine the flour, cornmeal and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Add ice water, a little at a time, until dough forms a ball. Cover and let rest for 10 minutes. , Divide pastry into two balls; roll half out on a lightly floured surface to a 16-in. circle. Cut into four 7-1/2-in. rounds. Place 1/2 cup filling on each round. Combine egg and water; brush on pastry edges. Fold dough over to form half circles; crimp edges to seal. Repeat with other half of pastry and remaining filling. , Place on greased baking sheets; brush tops with remaining egg mixture. Bake at 400° for 25-30 minutes or until lightly browned. Serve with taco sauce if desired.
Nutrition Facts : Calories 631 calories, Fat 35g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 748mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.
CARAMELIZED PEAR TART WITH CORNMEAL CRUST
Categories Fruit Dessert Bake Pear Cornmeal Fall Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Make dough:
- In a bowl whisk together flour, cornmeal, sugar, and salt. Cut butter into 1/2-inch cubes and add to flour mixture. With your fingertips or a pastry blender blend in butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Drizzle 4 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 teaspoon at a time, stirring until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
- Turn mixture out onto a work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
- Preheat oven to 400°F.
- Make caramelized pears:
- Peel pears and halve lengthwise. Cut each half into 3 wedges and core. In a 10-inch cast-iron skillet melt butter over moderate heat and stir in sugar. Cook mixture, stirring frequently, until sugar is dissolved and mixture is golden, about 6 minutes. Remove skillet from heat and let mixture stand until it begins to firm up, about 3 minutes. Arrange pears, rounded sides down, as close together as possible in 2 concentric circles in skillet.
- On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and cut out an 11-inch round. Drape round over pears, tucking edge around pears, and with a fork prick dough in several places. Bake tart in middle of oven until pastry is golden and cooked through, 40 to 45 minutes. Cool tart in skillet on a rack 15 minutes.
- Invert a rimmed serving plate slightly larger than skillet over skillet and, wearing oven mitts and keeping plate firmly pressed against skillet, invert tart onto plate. Arrange any loose pears on tart and spoon sauce from plate onto tart. Serve tart warm or at room temperature.
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