It then bakes into a lightly crunchy,
flavorsome olive oil 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 wanted to try
an olive oil crust because they are slightly healthier and thought it would be a good first pie crust attempt.
I have been using
my olive oil crust 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.
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:
an olive oil crust that relies on whole wheat flour and olive oil.
It's made with a whole wheat flour and
olive oil crust and filled with vegan mayo, grainy mustard and tasty tomatoes!
Bake until crust is golden brown and the filling is bubbly, about 30 - 35 minutes if using a puff pastry crust, 40 - 45 minutes for pie crust or
olive oil crust.
Wanting to change course on my usual tart, I tried a savory version with roasted peppers in
an olive oil crust.
Vegetable pot pie gone a bit fancy with saffron, porcini mushrooms and
an olive oil crust.
Vegetable pot pie gone a bit fancy with saffron, porcini mushrooms and
an olive oil crust.
I don't care how «nutritionally balanced» a pizza claims to be: it can't beat the homemade whole wheat -
olive oil crust; the tomato - basil sauce that I canned during summer; mozzarella cheese from a local cheese company; leftover chicken bought from a friend's farm; peppers and onions from my CSA (community - supported agriculture) share; and homemade pesto that I use when I make pizza.