Shortcrust Pastry made with Olive Oil
The perfect base for a versatile dessert
To make the shortcrust pastry with olive oil, tip the sifted flour onto a work surface and create a well. Add the sugar and a pinch of salt.
Crack the eggs into the center of the well and beat with a fork. Then add our Traditional Olive Oil, mixing continuously.
Knead the mixture by hand until it forms a smooth, consistent dough. Once ready, place in the fridge in an airtight container and let it rest for about half an hour.
Take the dough out of the fridge and roll it on a lightly floured work surface with a rolling pin, forming an even disc. Place the disc of dough in a pre-greased and floured 26 cm diameter baking dish.
You can choose whichever filling you like for the shortcrust pastry with olive oil, or bake it empty to for a fruit tart.
Bake in an oven preheated at 180°C for 30 minutes.