This makes enough pastry to fit a 24cm loose based tart tin. I start with 1 tablespoon of flavoured oil, such as lemon and fennel seed, then make up the remaining quantity with light olive oil. It adds a great flavour to the pastry.
INGREDIENTS
1½ cups plain flour
½ teaspoon baking powder
1 teaspoon salt
¼ cup light olive oil
½ cup cold water
METHOD
Combine the flour, salt, and baking powder together in a large bowl.
Combine the olive oil and water and pour into the flour. Using a fork, mix to form a soft dough.
Tip onto a lightly floured bench and gently bring together.
Roll out into a circle large enough to fit your tin. Roll the pastry up over the rolling pin and place in the tin, pressing and trimming to fit. Prick the base with a fork then chill or freeze until firm.
Preheat the oven to 180˚C fan bake.
Line the chilled pastry case with crumbled baking paper and fill with baking beans. Bake blind for 15 minutes. Carefully lift out the paper and beans and bake for a further 15 minutes or until lightly coloured and the pastry is dry and crisp. It’s important the pastry is well cooked at this stage.
Reduce the oven to 160˚C.
Add your filling and bake until set and golden.
Suggested filling:
3 large eggs
1 cup cream
2 cloves garlic, crushed
any wilted greens such as spinach
½ cup purchased onion jam
grated parmesan cheese
salt and pepper
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Issue #103
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