Savoury Olive Oil Tart Crust

This is an easy, flavourful alternative to a traditional tart crust. The recipe makes enough for two tarts, or one pie with a top and bottom crust. Feel free to use entirely all-purpose flour, if desired. - Rachel P.


1 ½ cups all-purpose flour
1 cup whole wheat pastry flour
1/3 cup premium extra-virgin olive oil
½ cup plus 2 tbsp. cold water, divided
1 tsp. salt


1. Gently mix the flour, olive oil, 1/2 cup of water and salt in a bowl until they form a smooth dough. Add up to 2 tbsp. of water if the dough does not come together.
2. Split the dough in two, roll each piece into a ball and flatten them into discs.
3. Let rest in the refrigerator for 1 hour. At this point, the dough can also be frozen for later use.
4. Preheat the oven to 400 degrees. Roll out the dough thinly on a floured surface and fit it into your tart pan. Prick the surface a few times with a fork and bake for 20 minutes.
5. Remove the crust from the oven, fill with desired ingredients and bake for 20 minutes more.

Note: If using a loose, eggy filling, you may need to bake for longer; in this case, wrap the edges of tart base with foil after the first round of baking – then fill with desired filling and bake until set. 

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