About This Recipe
An ultra-simple, ultra-quick shortcrust pastry recipe! Olive oil replaces butter to make a vegan version.
Ingredients
At Oliviers&Co
2.03 fl oz Everyday Olive Oil
1 pinch Flower Salt from the Ebro Delta
At the market
8.8 oz wholemeal flour
1.7 to 2.7 fl oz cold water
Directions
In the bowl of your mixer, add the flour and salt. Drizlle in the olive oil while working the dough with the flat whisk.
Gradually add the water, continuing to work the dough until it is completely absorbed (you may not have used all the water, as you don't want the dough to be sticky).
Work the dough a little more, until it cmes away from the bowl and forms a ball.
Place the ball on a lightly floured work surface and roll out with a rolling pin.
Unroll onto an oiled tart tin and chill for 30 minutes.