1 1/4 cups flour
1/4 tsp salt
1 stick unsalted butter, cut into dice
1/4 cup sour cream
2 tsp fresh lemon juice
1/4 cup ice water
Ok everyone, a note about pastries: when making a pastry dough, everything has to be very cold. Since I knew last night that I would be making this dish today, I cut up the butter and stuck it into the freezer with my container of flour to chill all night. This is not necessary, but I definitely think cold flour and especially cold butter is a must! Now on to the actual recipe! Combine the flour and the salt in a bowl, or the bottom of a stand mixer. Add the butter pieces and mix with the paddle attachment until the pieces are the size of small peas. Meanwhile, in a separate bowl mix the lemon juice, sour cream and ice water. Make a well in the center of the butter mixture. Slowly add the wet ingredients, and mix all just until the dough forms a ball. Now cover the ball in cellophane and put it in the refrigerator for an hour.
Ingredients:
2 large cloves of garlic
1 Eggplant, cut into 3/4 inch slices
salt and pepper
olive oil
1 tbs lemon juice
1 tsp rosemary
Reserve a small handfull Feta cheese
and 1/2 tsp lemon zest
Set oven to 400 degrees.
Thinly slice the garlic. Lightly oil a baking tray and arrange the eggplant slices on it. Top the eggplant with the garlic slices. Season with salt and pepper and add the lemon juice. Drizzle all with a bit of olive oil and top with the rosemary. Roast in the oven for 25 minutes.