#THECATKITCHEN RECIPES: PRESS-IN OLIVE OIL VEGAN TART CRUST
My very first recipe posted online!
I KNOW. Everyone's been asking for this! FINALLY.
This recipe has been my life saver on numerous occasions. I've tried many vegan tart recipes previously but nothing comes quite close to this "melt-in-your-mouth" crust, slightly savory and sans the butter! I personally have zero patience to knead a dough from scratch, have it sit hours in the fridge and let alone WAIT miserably not knowing if the dough is ever going to feel the warmth of the oven. I have no baking experience so I was absolutely thrilled when this recipe worked! If you find the crust too crumbly and flakes too easily, you can replace it with two tablespoons of spelt flour and 1/2 a teaspoon of baking powder to it.
The trick to keeping it yummy is really to get hold of a phenomenal bottle of extra virgin olive oil [EVOO]. Preferably first cold-pressed, definitely not refined. One that exudes greeness, the scent of olives and a sharp bitterness to it. The taste is almost reminiscent to chewing down the heart of an artichoke. Do read up on tom mueller's the truth in olive oil. That will give you all the insights and knowledge to find your perfect bottle of EVOO.
PRESS-IN OLIVE OIL VEGAN TART CRUST
Makes a 10-inch tart crust
- 1¾ cups of organic bakers flour
- 1 tsp organic baking soda
- ½ tsp sea salt
- 1 tsp coconut sugar
- ½ cup of first cold-pressed extra virgin olive oil
- 2 tbsp almond milk [or substitute with any nut/soy milk]
- ½ tsp organic madagascar pure vanilla extract
1. Preheat oven to 160°C
2. Sift the flour, salt and sugar and stir them into a mixing bowl. In a separate bowl, whisk together the olive oil, milk and vanilla
extract. Pour the wet mixture slowly into the flour mixture and stir gently with a fork. Do not overwork the mixture.
3. Stir and use your hands to form a dough with the mixture. Transfer the dough to a 10-inch round tart pan or ceramic tart pan.
Use your fingers and knuckles to pat out the dough. Start from the centre and push it out to the sides and up to meet the edges.
Pat firmly and confidently. The thickness should be 3mm all around. Trim out any excess and discard them.
4. Bake at 160°C for 35-45 mins and allow to cool.