simple olive oil pastry – use with any flour

thefirstmess.com/2013/05/15/little-vegan-chocolate-tarts-spelt-olive-oil-pastry-recip/

This pastry is officially my go-to for sweet + savouries. It just needs some stirring (ie no cutting in of cold fat),is highly forgiving, non-fussy, a breeze to roll out and is delightfully crisp.

ingredients:
3/4 cup + 2 tbsp/100g whole spelt flour
1/2 cup/55g light spelt flour
1/4 tsp fine sea salt
1 tsp granulated sweetener (coconut/maple sugar, evaporated cane)
2 tbsp extra virgin olive oil
1/4 cup + 2 tbsp water
1 tsp lemon juice (or white wine/white balsamic vinegar in a pinch)

Combine the flours, salt and sweetener in a large bowl. Add the extra virgin olive oil and stir into the dry ingredients until uniform little clumps appear throughout the mix. Add the water and lemon juice. Stir until the pastry starts to come together. Dump it out onto a floured surface and bring the pastry together with your hands. It should feel lightly moist (not not tacky), elastic and giving. Shape it into a disc, wrap with saran and store in the fridge to rest for at least an hour.

After it’s rested, remove the dough from the fridge and flour a working surface and rolling pin. Roll the dough out to 1/4-1/3 inch-ish thickness. Using a 3 1/2 – 4 inch circular cutter, punch out circles of dough.

Gently fit them into the greased muffin cups, crimping/creasing them if you need to. Prick the bottoms of the crusts with a fork. Place some little squares of parchment on top and weigh them down with dry beans/pie weights. Bake the crusts like this for about 10 minutes or until you notice little brown edges on the tops. Remove the papers/dry beans and bake for another 5 minutes, or until crusts are fully golden brown. Allow crusts to cool before filling.