Olive Oil Savoury Crust

Olive Oil Savoury Crust


Olive Oil Savoury Crust


This is another excellent alternative which works well for savoury dishes.   I found that I could roll this out gently on a silicon mat with a rolling pin into a decent size circle that I could transfer without it breaking up, which is what tends to happen with vegan pastries.


Brushing the top with an egg wash, gave it a nice finished appearance and tasted very good.





Ingredients


1 cup all-purpose flour (I used Buckwheat flour)


1/3 cup whole-wheat flour (whole wheat pastry flour is best)


1 teaspoon Xanthan gum will help to bind the flour


1 tablespoon sugar (I used Coconut sugar)


½ teaspoon salt


6 tablespoons extra-virgin olive oil


4 –6 tablespoons ice water


1 egg for painting on top of the pie crust (beaten)




AND THIS IS WHAT YOU DO....


for the crust


  1. In the bowl of a food processor, add flours, sugar, salt and pulse to combine.

  2. Using the pulse function, add olive oil one tablespoon at a time, pulsing a few times after each addition, until mixture becomes crumbly and coarse.

  3. Now do the same with the ice water, adding 4 tablespoons of the ice water and continue to pulse until large clumps of dough form and no powdery bits remain, about 5 seconds.

  4. Add the remaining 2 tablespoons of water only if the dough still seems to be dry and is not clumping together.

  5. Again, only 1 tablespoon at a time and pulse a few times after each addition. This is a soft dough, it will not form a ball, but should stick together in small bits when you press some together with your fingers. (At this point, you could store dough, covered tightly in plastic wrap, in the refrigerator for 2 days or freezer for up to 4 weeks)

  6. Dump dough into a 9-in tart pan with a removable bottom. Using your fingers push dough evenly over bottom and up the sides of the pan. Cover with plastic wrap. If needed, smooth the dough through the plastic wrap to even out any bumps. Place tart shell on a baking tray and freeze until firm, about 30 minutes.

  7. Preheat oven to 180C / 375F.

  8. Remove plastic wrap from frozen tart and prick surface with a fork all over. This will prevent any air bubbles from puffing up the crust.

  9. Ensure to prick the sides in several places as well. Cover tart with heavy aluminum foil and fill with pie weights or dried beans (that you use only for baking pies).

  10. Bake on the middle rack for 30-40 minutes or until shell is golden brown and set. Allow to cool completely before filling and using. At this stage tart shell will keep at room temperature for 2 days.


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