Olive Oil Pastry Dough
1 large egg yolk
1/2 cup (100 ml) cold water
1/2 cup (100 ml) extra-virgin olive oil
1 teaspoon (8 g) fine sea salt
2 cups (256 g) Cup4Cup gluten free flour blend
- Beat together the egg yolk, cold water, olive oil, and salt. Place the flour in a mixing bowl or directly on a clean work surface (I use a glass bowl or a silpat) and make a well in the center. Pour the egg and water mixture into the well. Using your fingertips mix until you have a firm dough (if the dough is too dry, the leftover white can be added).
- Knead the dough until it comes together and is smooth. It should not be sticky. Cover and let rest for 2 hours in the refrigerator (this will give the flour a chance to absorb the liquid).
- When rolling out this dough it’s going to be a little oily, so lightly flour your dough and your rolling pin and roll out on parchment or a silpat, if possible. If the dough breaks, it’s easily patched together, so don’t worry.
Notes: This dough works best for savory dishes due to the strong flavor of the extra virgin oil. For tarts, I tend to roll the dough about 1/8 inch thick for something more tart tatin like or a blind baked pastry base, I tend to go with ¼ inch thickness. If blind baking I find that a quick bake (about 8 minutes) in a 400 degree oven allows the dough to keep its shape and not spread too much.