Black Olive Savory Crust
Submitted by happyzhangbo
A savory pie crust studded with chopped kalamata olives, made with whole wheat pastry flour, olive oil, and no butter. Vegan-friendly, flaky, and built for quiches, tarts, and savory galettes.
YIELD
8 servingsPREP
8 minCOOK
0 minREADY
10 minForget plain pie crust. This one brings its own flavor to the party. Chopped kalamata olives are pulsed right into a blend of whole wheat pastry flour and all-purpose flour bound with olive oil, giving every bite a briny, Mediterranean punch.
No butter, no lard, no animal products at all. Just olive oil for richness and a touch of baking powder for a tender, slightly puffy texture.
Use it anywhere you’d use a regular savory crust: quiches, vegetable tarts, savory galettes, or as the base for a tomato and goat cheese tart that’ll steal the show at any dinner party.
Chef Tips
- Pulse the food processor just until blended. Overworking this dough makes it tough instead of tender and flaky.
- If the dough feels dry, add water a teaspoon at a time. The whole wheat flour absorbs more moisture than all-purpose, so you may need a splash extra.
- Chill the dough for at least an hour before rolling. This lets the gluten relax and makes it much easier to handle.
- Chop the olives fine so they distribute evenly. Large chunks create weak spots in the crust that can crack or tear.
Ingredients
Directions
Combine whole wheat flour, all purpose flour, baking powder, sugar and salt in a food processor; pulse a few times.
Mix water and oil; sprinkle over the dry ingredients and pulse just until blended.
Add olives and pulse to mix.
(Alternatively, combine dry ingredients in a large bowl. Make a well in the center and add the water-oil mixture, stirring until well blended. Stir in olives.)
Press the dough into a disk; if it seems dry, add a little more water.
Wrap in plastic wrap and refrigerate for 1 hour or longer.
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