Did you know that you can bake with it too? A crust made with olive oil comes together quite nicely and is very easy to handle and roll out. Vegetable tarts encased in olive oil crusts are a specialty of the mountainous Lunigiana area of northwestern Tuscany. The variations on fillings are endless and you need only choose whatever vegetables look the freshest. I’ve made it with sauteed onions and swiss chard sometimes adding ricotta cheese and a few toasted pine nuts.
Next up I’ll be making one filled with sauteed onions and rice. After that, who knows? Maybe zucchini, potatoes and chard…
Olive Oil Crust
2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1/2 cup extra-virigin olive oil
1/3 cup cold water
Put the 2 cups of flour and the salt in the food processor fitted with the medal blade. Pulse for a few seconds. Mix the oil with 1/3 cup cold water. With the food processor running, pour the liquid through the feed tube and process about 30 seconds, until a soft dough forms and gathers on the blade. If the dough is not coming together, it’s a little too dry. Add more water in small amounts, until you have a smooth, soft dough. I didn’t need any extra liquid.
I’ve also made this in a snap just mixing the ingredients together in a bowl using a wood spoon. There’s no need to have to wash all those pieces to the food processor!
Turn the dough onto a lightly floured board and knead for a minute until it’s smooth and soft. Wrap in plastic wrap and let rest at room temperature for 1/2 hour. You can refrigerate for up to a day. Let come to room temperature before rolling.
An don’t forget that you can use olive oil in your “sweet” baked goods. Take a look back at the olive oil cake I recently whipped up-super moist and oh so delicious!