Vegetable pies and tortes are a recurring culinary theme throughout the Mediterranean region. Cooks pack the season’s produce into dough, enriching the dish with eggs and local cheeses and adding herbs for flavor.
2 tsp active dry yeast ( pizza yeast works fine)
½ cup water at body temperature (stick your finger in the water, it isn’t hot or cold)
¼ tsp brown sugar
1 large egg, at room temperature, beaten
¼ cup olive oil
1 cup whole wheat flour
1 cup unbleached flour with wheat bran (more as needed)
¼ tsp sea salt
1. Dissolve the yeast in the water with the sugar. Set aside until the mixture turns silky for about 5 minutes.
2. Beat the eggs and the olive oil until it transforms into mayonnaise.
3. Combine the flour and salt then stir into the yeast mixture. Add the flour little at a time into the yeast mixture so you can mix gently. Use a bowl and wooden spoon or a mixer.
4. Add the mayonnaise. Work the dough until it comes together in a smooth mass, adding flour as necessary.
5. Set the dough onto a lightly floured surface. Cover the dough tightly with plastic wrap and let it rest for 10 min. If not used immediately, freeze the dough to prevent it from rising.
Yield: Makes one 10 or 11 inch double-crusted torte or galette or two 10 inch tarts.