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Olive Oil Tart Dough


Recipe for olive oil dough for dishes like quiche tarts and flans




This olive oil tart dough recipe is from The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier and is reproduced here with kind permission. It is needed as the first stage of many dishes such as her mushroom and chive quiche. She uses this short crust pastry recipe because it uses olive oil rather than butter because it is easier to work with and comes together in minutes. Other advantages are that it is more flexible and give a cohesive consistency. It is also less likely to become soggy and provides a light crunch once baked.






The Drummer Boy

The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.



Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.



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Ingredients:

60mls of olive oil and more for the flan dish

260g plain flour and more for dusting

1 teaspoon of fine sea salt

1 tablespoon of toasted sesame seeds (about 10 minutes at 175C to bring out their flavour)

1 tablespoon of poppy seeds (optional)

1 large organic egg

1 large organic egg white (optional)


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Directions:




Oil lightly a 12 inch tart dish.

Combine the flour, salt and seeds in a medium bowl. Add the oil, egg and 60mls of cold water. Mix in with a fork or dough whisk until absorbed.

Turn out onto a lightly floured work surface and knead lightly until it forms into a ball. Add a little water or flour is needed.

Dust the rolling pin and the ball and roll into a round shape large enough to fit the tart pan.

Give it a quarter turn every time you roll the pin and add a little more flour under and on top if it looks like it is becoming sticky.

Clotilde says the trick is to roll it out in quick assertive gestures. This avoids overworking it.

Transfer it to the prepared dish and line it neatly. Trim the excess off. (This can be arranged onto a greased baking sheet, then brushed with oil and a sprinkle of salt and baked for 10 minutes at 200C as a snack.)

Put the pan into the fridge for 30 minutes or up to a day.

If you are using juicy fillings then brush the crust with egg white, prick it with a fork and bake on its own for 30 minutes at a preheated 160C oven before filling. For dry fillings just top up the uncooked dough without prior baking.

Read our review and more of her meals on the vegetarian recipe books page.


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