Sunday, March 9, 2014

Yogurt Olive Oil Tart Dough

Pie pastry dough made with olive oil bakes up surprisingly crispy and light, without a hint of oiliness. This one with yogurt, a variation from The French Market Cookbook, is easy to make and roll out. It sets off a vegetable tart to perfection. 

My favorite pie crust recipe is light and flakey and is made with shortening, specifically Crisco when I can get it and butter when I cannot. It can be found here but what’s the point of owning a new cookbook if you don’t try new things, right? So for the leek and zucchini tart Tatin that I will share for Sunday Supper later this morning, I decided to branch out and make one with olive oil and yogurt. Success! Still light, still flakey and probably a whole lot healthier too. Author Clotilde Dusoulier says not to use low fat yogurt but that’s all I had. In fact, mine was zero percent fat, but the crust still came out great.

1 1/2 cups or 190g flour
1/2 teaspoon fine sea salt
1/2 cup or 125g plain yogurt
1/3 cup or 80ml olive oil

Measure your flour and salt into a mixing bowl and whisk to combine. This helps aerate the flour so you don’t have to sift it.

Add in the yogurt and olive oil and use a pastry blender to cut them into the flour.

When the dough comes together, knead it for a few turns and then wrap it in cling film and refrigerate for at least 30 minutes.

Could not have been quicker or easier! 

When you are ready to bake, follow the instructions for preheating your oven and baking in whatever tart recipe you are following. As mentioned, I used this to bake a vegetable tarte Tatin and you can find that recipe right here.

Meanwhile, let your furry helper clean out the yogurt pot so it can go in the recycling bin.

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