The highlight of a pie or tart for me lies on the shortcrust pastry. The crumbly and buttery crust, what’s not to like? Especially for a butter lover like myself, naturally I love butter in any shape or form, let it be its solid self, soften, melted or crumbly form of a pastry. I’m impartial to all of the above ha!
I was venturing out to an unknown territory by making shortcrust pastry with olive oil. Will it be as crumbly? Will it be as rich and flavoursome? Will it be as good as the butter version?
I was going to say it would be “healthier” but I love butter too much to give it all up. One thing for sure was olive oil makes a lighter and less oily pastry. I actually tried the olive oil shortcrust pastry on quiche (recipe will be up later this week) which worked perfectly well together. Remember when you work with butter to make shortcrust pastry, it is essential that the butter doesn’t melt when you try to work the butter into the flour. Well, you don’t have this issue with olive oil especially with the heatwave I have been experiencing of late.
Olive Oil Shortcrust Pastry
(tweaked slightly on Italy in Small Bites by Carol Field)
What you’ll need to fill a 20cm (8 inched) tart pan:-
- 200g (7 ounces) all-purpose flour + extra to dust the rolling pin & bench
- Salt to taste (I used about a pinch)
- 6 tbsps of olive oil + extra to grease the tart pan
- 1/4 cup of cold water
Other: cling wrap, rolling pin, tart pan, fork, baking brush & at least 30 minutes refridgeration time
In a mixing bowl, mix together flour and salt. Then add in olive oil using a fork until resembles breadcrumbs. Gradually stir in cold water (about 1/4 cup as a guide as it may vary) until the mixture forms a dough. Wrap the dough in cling wrap and allow it to rest in the fridge for at least 30 minutes. If you are using the dough on the same day, remember to preheat the oven to 190C/170C Fan/ 375F before working on the dough for the tart pan. Oil a tart pan using a baking brush thoroughly, i.e. bottom and side of the pan. Set aside. Roll the dough flat enough to cover the tart pan (you may need to dust the rolling pin & workstation with some flour to avoid the dough from sticking to them). In order to transfer the flatten pastry from the workstation to the tart pan, wrap the pastry around the rolling pin, center it over the pan and unwrap the pastry. Then try to fit the pastry into the side of the pan without stretching it too much. Use your fingers to press gently into the fluted side of the tart pan. Make sure that the pastry fits snugly where the bottom and side of the pan meet with no air pockets. Also, trim the overhanging dough and use it to “patch up” the dough shortfall area (if any). Lightly brush the surface with some oil and prick the bottom of the tart with a fork. Bake for 15 to 20 minutes or until the crust appears to be slight brown.
Note – You can blind bake the tart shell using the ceramic beads, dry beans or rice. I didn’t blind bake the shell and it puffed a little. So what I’ve done was to flatten the puffed-up bits using the side of a mug (super gently) while it’s hot.