The great thing about FFWD is that having someone else choose your recipes means you end up making something you wouldn't have chosen otherwise (much like my book club). I likely would NOT have picked this one, though my friend Teri (Butter n Thyme), who is in my book club and got me started with all of this, DID pick this recipe as the first to make when she got the book. Since I had already sampled the main recipe in the book, I decided to make the original tomato version.
I always have difficulty with butter pastries, and getting them to be pliable enough to roll out, but no so much that it's too soft. I used a new pastry flour, since I'd just purchased it, hoping that it would make things better. I had to keep putting my pastry dough in the freezer (probably doesn't help that it's AZ - still over 100 outside!) as I worked through the steps.
|pastry ingredients ready to go!|
|butter incorporated - they said not to worry about the size being all the same, so I didn't|
|the dough comes together with the addition of the egg and water|
|nice ball of dough, ready to get wrapped up|
|ready to chill!|
|hopefully it will roll out|
This whole part of the process, the literally hours, was a little long for me. Easy & quick to pull together, but the entire process seemed to take forever.
|finally, ready to pre-bake|
|done! well, the first part...|
|ingredients for the filling|
|all of the filling ingredients since I was making the tomato version, the rosemary went into the mix|
|ready for the oven|
|just out of the oven, smells great, and looks pretty!|
|a nice puff, and the crust looks good!|