TOASTER TARTS
When rolling out the dough, heed the 1/8-inch thickness recommendation. The pastry will puff during baking, leaving your tart too bready if the dough isn’t appropriately thin. ⅔ cup whole-wheat pastry flour
⅔ cup all-purpose flour ⅔ cup ground millet or sweet rice flour
1 tablespoon cane sugar 1½ teaspoons fine sea salt
2 teaspoons baking powder
8 tablespoons unsalted butter, chilled
8 to 16 tablespoons ice water, divided
1 large egg Suggested filling options ⅓ cup oven-roasted turkey, shredded
1 slice sharp cheddar cheese Or
2 slices lean deli ham 1 slice Swiss cheese Or
2 tablespoons almond butter
2 tablespoons fruit preserves of choice
Preheat oven to 350 degrees. Prepare cookie sheet with silicone mat and set aside.
Whisk together wholewheat pastry flour, all-purpose flour, ground millet/sweet rice flour, cane sugar, baking powder and sea salt in a mediumsized bowl.
Cut butter into ½-inch cubes and turn out into flour mixture. Toss the cubes into the dry ingredients first to coat them, and then work them together with fingertips until a pebble-like consistency is reached.
Add 3 tablespoons of the ice water and incorporate with a fork until absorbed. Add additional ice water 1 tablespoon at a time, working it in with fingertips, until a shaggy dough ball is formed. You may not need all of the water.
Form the dough into a disk, cover with plastic wrap and refrigerate for one hour.
Remove from refrigerator after one hour and allow dough to rest for 5-10 minutes.
Turn dough out onto a lightly floured surface. Cut into 4 equal pieces. Roll out each of the pieces into a rectangle about 1/8-inch thick, and trim the edges to create even rectangles.
Beat egg in a small bowl with 1 tablespoon of water. With a silicone brush, lightly brush the edges of the rectangles with egg wash.
Place filling in one half of each rectangle, within the perimeter created by the egg wash.
Fold unfilled half over the other. Trim and pinch edges as you would a pie crust.
Brush egg wash over top of tart and score as desired.
Place tarts on silicone matcovered cookie sheet and bake for 11 minutes or until golden brown.
Allow to cool for five minutes before removing from cookie sheet. Serve hot or refrigerate until ready to eat. Reheat in microwave or toaster oven.
Makes 4 tarts.