Olive Oil Pastry

Print
Posted on November 17, 2013
It looks like all butter pastry, it tastes like all butter pastry and it works like all butter pastry... In fact, since finding this delicious, healthy and super easy method for making pastry, there has hardly been a tart-less week in our house. This is a sweet pastry recipe - but if you ditched the sugar, this would work brilliantly for quiches and savoury flans too.

Ingredients

  • 240g Plain Flour
  • 6 tbsp Extra Virgin Olive Oil
  • 20g Caster Sugar (optional)
  • Big Pinch of Salt
  • 63 ml Cold Water

Weigh the Flour and the Olive Oil in the same bowl

Add the pinch Salt and the 20g Caster Sugar

Mix together until they vaguely resemble breadcumbs…

Add the Cold Water and work together with your hands

At the beginning, your hands will be messy… but eventually the Pastry Dough will begin to come away from your hands and the bowl, to form one piece

Definitely don’t work it too much – just enough to bring the ingredients together… You’re trying to keep the mixture cold and get it into the fridge, wrapped in cling film as quickly as you can!

Chill the Pastry for half an hour to an hour in the fridge before using… then,

Pre-heat the oven to just under 200˚c and roll out the pastry (using lots of Flour)

Line a flan tin with the rolled out Pastry and prick a couple of times with a fork… Blind bake for 20 mins (with greaseproof paper and baking beans) and then 5 minutes more (this time without the baking beans)

You are now ready to fill the flan or tart with whatever you’re cooking!

This cholesterol bustingly brilliant recipe for Pastry comes from Fuss Free Cooking…

Tagged ,