Oatmeal cookie and Brioche type tart pastry for the roasted vegetable rustic tarts

Both of these recipes take time..but then again good baking does


WHEN RECIPES CALL FOR A PRE-HEATED OVEN..TURN YOUR OVEN ON 30 MINS BEFORE YOU NEED IT TO ENSURE IT IS AT CORRECT TEMP FOR BAKING..IF YOU TURN ON TOO LATE THE "BAKED GOODS" WILL BE BURNT/OR RAW

The crispy thin oatmeal cookies ( makes 24-30 cookies)
PRE-HEAT OVEN 375F
( 1 cup US measurements = 8ozs dry weight)
( try and use as much organic produce as possible)

1 1/2 cups tightly packed  brown sugar
1/2 cup castor sugar/white sugar
1 1/2 cups unsalted butter or margarine (sunflower seed margarine makes a very thin cookies as it is softer when at room temperature)

Blend together at high speed until white and light, scrape down bowl and add
 2 large eggs, one at a time,mixing well, scrape down bowl.
Add 2-4 tsp vanilla (optional) flavoring

Add 1 cup whole wheat flour, with 1 tsp baking soda (whenever using brown sugar in any baking recipe it is best to use baking soda, and it should be aluminum -free) stir in well and then add

 3 cups old fashioned rolled oats/oatmeal ( do not use quick cook as this will result in a cake like textured cookie)..stir in well, the mix will be wet,
add 1 cup of nuts
1/2 cup raisins, chopped dried fruit or chocolate chips.
Mix well, and scrape down bowl.

place  2 tbsp  ( per cookie) on a parchment lined cookie sheet,( again the mix should be wet, not firm) press down with tines of a fork until about 1/2 inch high, space 2 inches apart ( parchment is a must as these will spread and stick to any other surface, foil is a no no).
I usually bake 6 cookies per half sheet pan

bake for 10 mins in middle shelf of oven and then for another 5-10 mins on top shelf of oven, until golden, caramel brown. This works well with 2 cookies sheets per time.
remove from oven and cool on tray for about 10 mins then remove to cooling wire and cool on parchment.
They will be soft and tender when warm..allow to cool completely before packing
Packaged when cooled and crisped up


Scraping down between "mix in's" is very important..don't overlook this

I make 4 dozen of these cookies every week

flattened down and ready for baking

.......................

The whole wheat "brioche" tart dough..
.this is for the free-form roasted vegetable tarts, & the prep takes 2 days, it has to rest overnight to improve the texture and flavors.

for 1 tart shell

1 cup wholewheat flour
1/2 ground flax seed meal ( or another 1/2 cup whole wheat flour)
1 large egg at room temp.
4tbsp unsalted butter/or vegetable margarine
1/4 cup warm water
1 tsp active dry yeast
1/4 tsp sugar
1/2 tsp sea salt


in a large mixing bowl, slowly break the fat into the flours & salt, and mix until it forms "crumbs".
Mix the dried yeast with the warm water and sugar, and allow to "foam".

Add the foamed yeast mix plus beaten egg to the flour/fat mix and slowly bring together, beat slowly to mix in.
Using hands form into a smooth ball and cover with a cloth to allow it to prove for about an hour at room temp( or until it doubles it's size).
Beat the dough down (knock back) and place in a  sealed, floured plastic bag and leave in fridge overnight.
The day you  wish to use the dough, remove from fridge and place in a clean bowl, cover with a clean towel and allow to prove for another hour until it has risen and is active, roll out on a floured board until it is 1/4 inch thick,( either circle or square depending on your use) place on a parchment lined cookie sheet and allow a further 30  mins before filling, egg washing and
 baking in a pre heated 400f oven for 30-45 mins until golden brown.
Remove from oven and leave on cookie sheet, and spray with olive oil.

after 30 mins remove from tray and put on wire rack to cool ..serve at room temperature and slice like a pie

after first rise and before overnight resting

add cheese or nut butter mix(for lactose intolerant) on base before adding the roasted vegetables

cooled........ fully cooked

before baking