Today I bring you this basic whole wheat savory tart dough recipe! And you can prepare your favorite recipe in its whole grain version! Prepare your savory tarts in a simple way, with few ingredients and with all the benefits that the 100% whole wheat food provides! Undoubtedly, it’s the best recipe for all!
Pasqualine or whole wheat tart dough was a very requested recipe and was pending to do because no recipe convinced me. And after trying several combinations, I stayed with this one. Which is a very pleasant dough to consume, far from being heavy or compact. Also looks great on all kinds of savory whole wheat tarts recipes.
What’s more, if you do it as explained in the instructions, it results in a dough that tends to flake. Similar in texture to short pastry dough but with the benefit of not using butter for its preparation, which makes it much lighter and fewer calories. Although this will change depending on the ingredients with which it is filled as well.
Let’s talk a bit about the recipe:
This basic whole wheat savory tart dough recipe is the simplest and easiest recipe of all. Because it is a recipe that does not have great complications in terms of its preparation and has more than one advantage. On the one hand, there is its simplicity, since a dough that is not kneaded. And on the other hand it is about the ingredients to use, which are few, frequently used and easy to find.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% whole grain, organic fine grind (I don’t use mixes unless I mention it). In general, depending on its brand, it can absorb more or less amount of liquid. So I recommend incorporating them gradually. Keep in mind that the lower the volume is, smal
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