Easy Press-In Olive Oil Tart Crust

(from annie hall’s recipe box)

Makes one 9‐inch crust

If the dough becomes too soft to work with when pressing it into the tart pan in step 3, let it firm up in the refrigerator for a few minutes.

WHY THIS RECIPE WORKS: We wanted to come up with a way to make a healthier tart crust. First, we swapped in 6 tablespoons of olive oil for the 8 tablespoons of butter a tart crust typically contains. Furthermore, we substituted whole-wheat flour for a portion of the all-purpose white flour, which gave the crust not only a healthful boost, but a heartier flavor as well. The dough is soft and cannot be rolled out, so we pressed pieces of the dough right into the tart pan. A sprinkling of Parmesan cheese over the crust admittedly doesn’t cut calories or fat, but it does add important flavor and provides a moisture barrier to a variety of savory fillings.

http://www.americastestkitchenfeed.com/bake-it-better/2013/04/secrets-to-olive-oil-tart-crust/

Source: From the America’s Test Kitchen Healthy Family Cookbook. America's Test Kitchen | June 21, 2011 (from RecipeThing user Bethany)

Categories: Breads, Sandwiches, and Pizza

Ingredients

  • 1 cup (5 ounces) all-purpose flour
  • 1/4 cup (1⅔ ounces) whole-wheat flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons extra-virgin olive oil
  • 4–6 tablespoons ice water
  • 1/2 cup grated Parmesan cheese (about 1 ounce)

Directions

  1. Process the all-purpose flour, whole-wheat flour, sugar, and salt in a food processor until combined. Drizzle the oil over the flour mixture and pulse until the mixture resembles coarse sand, about 12 pulses.

  2. Add 4 tablespoons of the ice water and continue to process until large clumps of dough form and no powdery bits remain, about 5 seconds. If the dough doesn’t clump, add the remaining 2 tablespoons water and pulse to incorporate, about 4 pulses.

  3. Transfer the processed dough pieces to a 9-inch tart pan with a removable bottom and pat into an even layer. Lay plastic wrap over the dough and smooth out any bumps using the palm of your hand. Leaving the plastic on top of the dough, place the tart pan on a large plate and freeze the tart shell until firm, about 30 minutes.

  4. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Set the tart pan on a large baking sheet and remove the plastic wrap. Press a double layer of aluminum foil into the frozen tart shell and over the edges of the pan and fill with pie weights. Bake until the tart shell is golden brown and set, 30 to 40 minutes, rotating the baking sheet halfway through baking. Transfer the baking sheet to a wire rack and carefully remove the weights and foil.

  5. Sprinkle the Parmesan evenly over the bottom of the tart shell, return the baking sheet to the oven, and continue to bake the crust until the cheese is golden, 5 to 10 minutes. Let the tart shell cool on the baking sheet.

  6. To make ahead: The dough can be prepared though step 2, wrapped tightly in plastic wrap, and refrigerated for up to 2 days or frozen for up to 1 month. Let the dough sit on the counter until very soft before using. The baked crust can be cooled completely, wrapped tightly in plastic wrap, and stored at room temperature for up to 2 days.

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