May 26, 2009
Easy Olive Oil Tart Crust
As much as I love a good short crust pastry and as simple as it is to make (really, it is, try it sometime), I have recently become enamored with another way to make savory tart crusts, one that relies on whole wheat flour and olive oil.
This dough is even easier to live with: it comes together by hand in minutes, calls for pantry ingredients I always have available, and lets itself be rolled out amenably, thanks to its flexible yet cohesive consistency. It then bakes into a lightly crunchy, flavorsome crust that is much less susceptible to soaking if your filling is on the wet side, and keeps very well -- improves, even -- from one day to the next.
I realize I am starting to sound like an infomercial, but that is how enthusiastic I am about this crust, which I've been making on a weekly basis and raving about to anyone who'll half-listen (my mother is a recent convert).
I have been using it to make countless Swiss chard tarts since the beginning of the season, with a flavor boost kindly provided by the radish leaf pesto I recently wrote about. Here's the mini-recipe: I cook the Swiss chard in a skillet first as in this gratin recipe, and blind-bake the crust for ten minutes. I then garnish the crust with pesto, a sprinkle of rolled oats (a simple trick to absorb any excess moisture from the vegetables), and the well-drained chard, to which I've added a beaten egg. This goes back into the oven for another twelve to fifteen minutes, and makes a fine dinner we don't seem to tire of, served with thin slices of dry-cured ham.
And although I have yet to try it, I am fairly certain this crust recipe could be used successfully for rustic fruit tarts, using half of the salt, no herbs, and a tablespoon or two of unrefined cane sugar.
Easy Olive Oil Tart Crust
- 250 grams (8.8 ounces*) light whole wheat flour (French T80), or a 50/50 mix of all-purpose and whole wheat
- 1 teaspoon fine sea salt
- 1 teaspoon dried herbs (I use rosemary or thyme)
- 60 ml (1/4 cup) olive oil (or the oil of your choosing, provided it withstands cooking)
- 120 ml (1/2 cup) cold water
Makes enough to line a 28- to 30-cm (11- to 12-inch) tart pan.
Grease the pan lightly if it doesn't have a nonstick coating.
Combine the flour, salt, and herbs in a medium mixing bowl. Add the oil and mix it in with a fork. Add the water, mix with the fork until it is absorbed, then knead lightly (I do this with just one hand, in the bowl) until the dough comes together into a ball.
Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky. The trick is to do this in quick, assertive gestures (channel the spirit of Julia Child) to avoid overworking the dough.
Transfer the dough carefully into the prepared pan and line it neatly. Trim the excess dough (re-roll it and cut into decorative shapes to top the tart), and place the pan in the fridge for 30 minutes to rest.
You can then blind-bake the crust (prick with a fork first), or garnish it straight away, depending on the filling. Either way, it will take 20 to 25 minutes at 200°C (400°F) to bake thoroughly.
* That's about 2 cups, but really, measuring flour by weight is the only way to ensure accuracy. Consider buying a digital kitchen scale: it will prove an invaluable tool, and the simplest models are not super expensive.
 Zucchini Polenta Tart |
 Orange and Rosemary Pork Tenderloin |
 Warm Hokkaido Squash and White Bean Salad |
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wow, this is so great that you've almost (allllmost) convinced me to try making my own shells. i have to make two quiches for a shower this weekend so no time to test my abilities. but next time...
Mmmmm! Next time I make your tomato tatin, this is what I'll use.
Would this recipe also work with AP flour as well?
Michael - Yes, this dough can be made with all-purpose flour only, but it will then require a little less water to come together.
very interesting, i prefer using olive oil wherever possible in place of butter, but have not yet been brave enough to try it in pastry dough. this looks like something i need to try as i love to make rustic fruit tarts all summer long. will let you know how it goes with the sweeter version.
This looks gorgeous, and so healthy! I often avoid making tarts because the crusts give me trouble, but this looks downright easy. Thanks!
I am quite afraid of making dough, but I think you have converted me! This sounds easy, and I will try it this weekend!
C'est comme ça que je fais ma pâte à tarte depuis de longues années, et je confirme qu'en version sucré, c'est absolument parfait !
This crust looks wonderful. I love the idea of whole wheat and olive oil in the crust. Many days the idea of a tart just sounds too rich but I bet the whole wheat flavor in this crust would cut through the heaviness perfectly. Can't wait to try this recipe!
This sounds delicious!
I often make my great-grandmother's pie crust with vegetable oil, milk, and flour. This reminds me a little of that.
Sounds like an excellent way to veganise a pastry :) Will certainly try this out very soon, as I'm making lots of quiches..
This is perfect.
I have been looking for this type of recipe for ages.
I love your blog, book, and food.
Thanks for sharing.
Myrtle.
This is perfect.
I have been looking for this type of recipe for ages.
I love your blog, book, and food.
Thanks for sharing.
Myrtle.
Perfect timing for me to read this lovely recipe! I was beginning to despair about my overzealous asparagus purchase the other day, and now...fodder for experiments!
Oh great! I'm going to try this this afternoon -- but as a different crust for a deep dish pizza.
Finalement! Je cherchais longtemps une recette comme celle-ci!
Thank you so much for sharing this. Not only does it have olive oil, but whole wheat flour as well. I cannot WAIT to try it this week.
Looks so good!!!!!.
Thank you for sharing.
-Green
Hello! I refound your site (I believe on Maona) after "losing" it well over a year ago and I'm so excited! I can't wait to try this recipe. I have made oil crusts before but they were always much tougher compared to my lard or butter ones that I learned from my mother. And such an easy sounding dinner recipe as well. It sounds like a perfect, quick & versatile supper for my husband & I any time of the year. Thanks! Aloha!
this comes at a good time as i've been looking for a healthier pastry to use for tarts and pies. on a less healthier note... i can see the olive oil working really well with a chocolate filling.
I am a big fan of tart crusts and I can not wait to try this!
This is very similar to an Italian
crust recipe that I have used for
several years. I will, however, try
your recipe weighing the flour. I
use organic whole wheat pastry flour. This recipe can also be
pressed with the fingers into the
tart or pie pan. Also for fruit tarts I add 1 tablespoon sugar.
That is starting to sound like a healthy pastry, which I would have thought was impossible. Nice job!
what a great quick and easy crust - I am going to try this when I make a tart next - and the idea of oats sounds great - makes such sense
Hmm, I'm a lard crust girl myself but will have to try this one.
I've been experimenting with olive oil pastry but can't seem to get the texture right. I'll definitely try this. Clotilde, do you make all-wholewheat flour pastry? And where is the Tomato Tatin recipe? I've searched the index under "tomato" and "tarts" without success...
Brilliant! I'm always looking for ways to sub olive oil for butter... this sounds delightful.
Pauline - The Tomato Tatin is a recipe from my cookbook (also available in French).
Thank you, Clotilde! Time for an Amazon order, I think...
Love this recipe! Will definitely try it for all of the vegetable and cheese tarts that I make.
Thanks!
Thanks Clotilde - I'll definitely try that next time I make a savory tart. It looks wonderful.
This sounds a lot like the crust for my sister's amazing berry tart - just cut to 1/4 tsp salt and use half olive oil and half melted butter (probably would be OK all oil, too). It's a really nice foil for the sweet berries and inevitable ice cream...
I bet that the olive oil is great with the Swiss Chard. LOVE that sticky chocolate cake, too.
I made this last night after reading your blog. It was very easy, and the olive oil and herbs made it extra special. I filled mine with caramelized turnips. This is a keeper. Thank you!
Looks great! Yours is the second mention of olive oil tart crust I've read in the past few weeks. I'm determined to try it.
I wanted to perfect some slightly different crusts that will really show off some vegetable flavors (ooh, and maybe chocolate and caramel with sea salt). This version looks perfect. Yum!
Thanks so much! I need dairy free in my life and this helps ALOT!
To date I have not had much luck with pie crust using oil, but I trust your recipes and will give this one a try. It sounds nice and wholesome.
MMMmmmm...this looks great! Maybe I can finally recreate my MIL's famous Christmas quiche. :-)
I just made this crust and I'm sorry to say it turned out very hard and tough. I tried a savory version and a sweet one - my dining companion and I agreed that it was more like a giant cracker, so hard that I had trouble cutting the edges! I'm usually pretty good with baked goods, so I was surprised by the disappointing results here.
Seaweed snacks - So pleased to hear you liked it!
Vanessa - Sorry it didn't turn out well for you. Can you tell us a little bit more about how you proceeded for both versions -- what flour you used, what your filling was, how long you cooked the tart, at what temperature, etc.?
I'll note that, as I mentioned in the recipe, the dough should be handled as quickly and lightly as possible -- too much handling could make it tough.
Hmm...I will have to give this one a go.
My friend left your book behind for me when she returned to the States.
I have made the short crust and Cumin and Onion Quiche, a number of times. I am not so convinced my pastry making skills are up to par yet.
And the Yogurt Cake recipe, I make "for" the children at least once a week, sometimes twice!
Wow...this looks easy, healthy and delicious...my kind of cooking.
The crust sounds great; I love your enthusiasm! Would you use it for a leek and cheddar tartlet? I might have to try that.
I just tried this and it did not work that well for me. The texture was somewhat tough and not that appealing. I am in the US and used a mix of 1 cup whole-wheat flour and 1 cup all-purpose flour. It would not take all the water. I think if I had used MUCH less water and then simply pressed the dough into the tart pan it might have been better. But as-is, it didn't work that well.
Hillary - A leek and cheddar tartlet sounds lovely, and this crust would be great with it. Let us know how it turns out!
Cook in NY - Hm. It sounds like your cup measurements may have yielded too little flour. Flour measurement by volume can vary by as much as 50%, so as noted in the recipe, I really recommend a weight measurement in preparations such as this one, where flour is the main ingredient.
If you're inclined to give it another try, I'd suggest you use (maybe borrow if you don't own) a digital scale.
Made this for dinner last night and it was absolutely lovely. I'm not a huge swiss chard fan (silverbeet here in New Zealand), in fact I usually hate it. But I couldn't go past some beautiful rainbow chard. I also added a few raisins and some feta cheese, and used a parsley and chervil pesto. The chard mellowed with cooking, leaving no bitter flavour. Big thanks Clothilde! (I also made your radish leaf pesto the other day - what a revelation!).
I usually use Crisco for pie crusts,but since I have to bring it over in my suitcase from the states this would be a great way to make it go further! I'm going to try this recipe the next time I make a savory quiche. thanks!
I sent my now-husband a similar recipe once when he was planning to bake several apple pies (His pie filling is just apples, raisins & a tiny bit of brown sugar). He's since lost the recipe, but it was his favorite crust to make for his apple pies--and possibly rhubarb. I'll pass this one on to him.
This crust worked perfectly. I mixed 1 c of all-purpose flour with 1 cup of whole wheat. The dough came together very easily and rolled out with no problems at all. Key to rolling it out was sprinkling just a little extra flour to keep it from sticking to the rolling pin.
I made the tart with a layer of caramelized onions (about 6 onions sliced then cooked down very slowly), sliced mushrooms, and roasted peppers (about 4 peppers roasted on the grill then peeled, and kept in olive oil and garlic until use).
I didn't blind bake it first, so I baked it for about 30-35 mins.
This was such a versatile pastry, it will become part of my standard repetoire. It will be easy to make this dough and fill the tart with whatever leftover stuff looks tasty (roast chicken, veggies, cheese, & all kinds of good things)
Thanks for sharing this!
This was perfect in my Greenmarket quiche! It could not have been easier to handle and it was nicely firm. Lots of flavor. Thanks for sharing!
I'm going to try this as soon as possible... I avoid making too many cakes and pies because it's hard to resist eating more than I wan to eat. Please, also let me applaud your efforts to convert recipes to make them more healthy. This, the choco-prune cake using yogurt instead of fat, etc.... I truly appreciate it! If it's good enough for a French foodie, it must still be good eating! No need to eat a stick of butter with every future pie....
I made the swiss chard tarte last night and it was superbe! I
I also made the crust and it became hard as a biscuit, like others have already described. I use 125 g all-purpose flour and 125 g freshly ground wheat flour. The pastry was too wet and sticky at first, but after blind baking (10 min. at 180 degrees) it was hard and dry. I then filled it with mushrooms, courgettes and broccoli with eggs, sour cream and parmesan. The taste was good, but I was already wondering whether I should reverse the oil/water measurements to get a lighter dough. Any suggestions?
Judy, Wolfde, Meredith and Agnes - So glad you liked it. Thanks for reporting back!
Frauke - I'm not sure what "freshly ground wheat flour" is: is that whole wheat? In any case, the dough should not be wet and sticky; if it was, perhaps this texture led you to (understandably) overwork the dough, which may explain the texture problem.
I wouldn't reverse the oil/water ratio, but I would try using a little less water next time: just after combining, the dough should be soft and flexible, but in a pleasant, easy-to-handle way -- not wet or sticky. Hope you have better success next time -- and don't hesitate to ask further questions.
I made this the other night and it turned out great! I used rosemary and it was so simple (no more frozen crusts for me!). I will be making it again for a quiche this weekend. Thanks!
I finally got around to trying this out - it made a lovely crust for a quiche.
I worked the dough a bit too much - but the flavor was very nice (olive oil + eggy custard + dill + thyme = yum)
Last winter I made an olive oil & whole wheat tart crust with lemon zest for a cranberry tart. It was delicious!
I am using this version of the recipe with a salmon and chard quiche for Father's Day this weekend... I think my dad will like it. (I will for sure!)
Can this dough be patted into a ball, frozen for a few weeks, then brought back to room temperature before rolling out as usual?
Thanks for a lovely recipe! I have been using a similar recipe but using butter; I reduce the butter by adding flaxseeds - your recipe looks lovely and I'll be using it soon!
Sophie - I have never tried that (the dough is just so quick to put together) so I can't say, but if you try it, I hope you'll report back: I'll be interested to hear how it turned out!
Thanks so much for sharing this recipe! I made it with rosemary and used it for a swiss chard, zucchini, and ricotta tart. The crust turned out perfectly - it was crispy and tender and held up well for the 45 minutes it was in the oven (I didn't bother blind baking it). This after I rolled it twice because I tore it the first time around. Do you think it would freeze well?
All I can say is an emphatic, "yes!"
I made a variation of your crust for a fruit pie last Friday. Because I was using leftovers (one apple, 4 apricots- 3 0f them overripe, some cherries, the end of a bag of flour etc., I was quite flexible with the proportions- and it came out great!!!
The flour came to about 1.5 cups, so I added about 2 handfuls of almond meal. I was also a little generous with the oil. The result was the most fun, pliable dough I have ever used for a pie crust, with the added texture of the almond meal. I used half the salt, and a little sugar,like you suggested.Thank you for a wonderful crust!
I hope some of you find this useful, despite the loose measurements...
Meredith - Thanks for reporting back, so pleased you liked it! Re: the possibility of freezing, see my reply to Sophie just above.
Y - It's great to hear you had good results in a sweet tart -- the almond meal sounds like a lovely addition, thanks. I'll keep it in mind!
I love your recipes! Would you mind confirming if the flours you used are plain (as opposed to strong)? Thanks!
Richard - I am unfamiliar with the plain/strong distinction (there is no such thing when you deal with French flours) so I'm afraid I can't say, but I'm fairly sure you could get this to work with any sort of flour, provided you adjust the amount of water to the absorbency of the specific flour you use.
If the dough comes out too tough for some people, maybe the problem is that they measure the flour by weight, but the fluids by cup? The water wouldn't make that much difference, but too little oil in relation to the flour WOULD result in a tough pastry. Maybe you can give them the fluids in ml?
Y - Thank you for your suggestion, but I'm not sure I understand what you mean. The fluids are already given in ml in the above recipe.
You are right! Sorry...
Merci Clotilde! This looks great - I can't wait to try it. For years I've been making what my Mom calls her "low-in-bad-artery-clogging-fat" pastry with 2 cups a-p flour, 3/4 tsp salt, 3/4 cup of water and ~1/4 cup of canola oil. It makes a good, delicate pastry if you whip the oil with the water well. I will look forward to adding this crust to my fav list - and the chard filling is a complete brainwave!
Thanks also for all the info on your blog - we will be visiting Paris in late August and I can't wait to visit all the shops and restos that you mention. Your advice is very, very much appreciated.
I've had this entry bookmarked for so long, but last weekend I finally tried it. AMAZING! Savory tarts just became not "hard and time consuming" anymore.
Hi, just wanted to weigh in on the plain v. strong flour question. As I understand it, 'strong' flour has a higher gluten content and is used a lot for bread-making. I would think it might result in a tougher or less flaky crust, but I'm about to find out as the only whole wheat flour I have in the house is strong. I might reduce it to only 1/4 of the flour content to see if that helps.
Sorry to say this came out tough for me too. I followed the recipe, used scales to weigh the flour and handled the dough very little. I blind baked the crust for 10 minutes, filled it and baked for 15 mins more. The crust didn't go golden, it stayed white but crisped up like a cracker.
I made this tart crust tonight and filled it with a smearing of basil pesto, pan fried mushrooms and chopped (left over) grilled patty pan squash... i bathed it all in two eggs beaten with about 1/3 cup of milk and topped it off with a light sprinkling of age white cheddar... i baked it all for about 30 minutes...the result was splendid... i did not blind bake the crust (forgot to in my hurry to get dinner done -- we were hungry!) but next time I will to see the difference it makes... this dough has been added to my favourite items to cook from scratch list... i look forward to making it for guests... merci, clotilde!
This crust was very easy to put together, rolled out much easier than the butter kind and is much healthier. But, sadly, it doesn't hold a candle to the flavor of a butter crust. Just understand before you make it that, if you are used to butter crusts, you are making a big flavor sacrifice.
You've gained another convert, Clotilde - I made this as the bases of individual meat pies and it was sensational! I didn't find it tough at all - to make or to eat. Thank you!
I have made this twice in the past 48 hrs and I love it. No more crustless (cheesy bottom) quiches for me! And here I thought I was doomed to go crustless until I got a food processor. merci
Great recipe! I only ended up using 1.5 cups flour (don't have a scale), the full amount of olive oil (1/4 cup), and it took just a scant 1/4 cup of water to make it all come together. The resulting pastry was surprisingly flaky, and not tough at all. Thanks!
i use this crust when i make pumpkin pie- i use the filling recipe from the moosewood cookbook and this crust and it is quick and delicious!
Can I use extra virgin oil or light virgin oil?
You can use the olive oil of your choice, but I wouldn't recommend using your very best (i.e. most expensive) one for this, as the dough is going to be baked and in the end it won't make much difference.
This crust was a delicious base to some caramelized onion and goat cheese tarts that I made this weekend. Thank you for such a tasty and easy recipe!
You're very welcome, and thanks for sharing your tart idea!