Olive Oil Pastry Dough

Ingredients

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

Method

1. 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).
2. 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).
3. 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.