Olive Oil and Whole Wheat Tart Crust
This is a ridiculously easy crust recipe that comes together in about 5 minutes and adds a whole new dimension of flavor to any savory tart.
Olive Oil and Whole Wheat Tart Crust:
- 3/4 cup (100 g) white flour
- 1 cup (120 g) whole wheat flour
- ½ teaspoon salt
- 1 teaspoon dried or fresh herbs (rosemary or thyme), finely diced
- 3/4 cup (100 grams) hazelnuts or walnuts (optional), chopped into tiny chunks by a food processor
- ¼ cup (60 ml) olive oil
- ½ cup (120 ml) cold water
Combine the flour, salt, herbs and chopped nuts in the bowl of a standing mixer fitted with a dough hook (or stir in a bowl with a wooden spoon). With the machine running on low speed, slowly add the olive oil, then the water, and continue to “knead” on low speed just until the dough comes together into a ball. (You can also do this by hand, mix the oil and water in to the dough with a fork, then knead softly with your hands). If the mixture is too crumbly, add a tablespoon of water and oil at a time until you reach a workable consistency.
Turn the dough out on a lightly floured work surface. Dust the ball of dough and the rolling pin with flour, and roll the dough out into a circle large enough to fit your tart pan. Try not to overwork the dough.
Transfer the dough carefully into the tart pan and line it neatly. Trim the excess dough, and place the pan in the fridge for at least 30 minutes to rest. Meanwhile, prepare the tart filling.
Note: Bosch sent me a new machine, the Mum5, to try out and with which to create a few recipes for the blog, and this one of those recipes. There are 10 bloggers participating in this initiative, you can find out more here: www.blogmymum.com