Wholemeal olive oil pastry
Amazingly simple and healthy pastry to use for quiches, savoury flans and tarts.
Equipment
- food processor or large bowl
Ingredients
- 280 grams wholemeal plain flour
- 20 grams Organic brown flaxseed meal
- 120 ml olive oil
- 175 ml cold water
Instructions
- Place flour and flax meal into a food processor, and gradually add the olive oil and water through the lid, whilst gently pulsing it. Dough should just come together in about 1 minute.
- Take out and knead gently on a floured board. Divide into 4 pieces if using single flan tins, or leave as one if using the 22cm tin. You can chill it for 30 minutes, tightly wrapped in clingfilm, but it's not essential if you are on a time thing! I usually roll it out, put in tins, then chill for 10 minutes.
- Spray oil four loose bottom individual flan tins or one large flan tin and roll pastry out to fit, coming a little bit up over the side to allow for shrinkage when baking. Blind bake for 15 minutes, then another 5 uncovered. Can be frozen at this point.
- Fill with your choice of vegetables, cheeses etc. (see other recipes on my website). Bake for about 25 minutes, depending on your filling choice.
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