Savory Olive Oil Tart Crust Recipe

Looking for a simple, healthy twist on tart crusts? Swap butter for olive oil. This easy change delivers a crumbly, tender base with subtle fruity notes, perfect for savory dishes. Unlike butter-based crusts, olive oil versions are quicker to prepare - no chilling or precise handling required.

Key Highlights:

• Healthier Option: Olive oil has heart-friendly fats and antioxidants.
• Easier to Make: No cold butter or complicated steps.
• Flexible Flavor: Works well with herbs, cheeses, and spices.
• Perfect for Savory Dishes: Ideal for vegetable tarts, quiches, and Mediterranean-inspired recipes.

Ready to try it? Gather simple ingredients like flour, olive oil, and water, and follow a straightforward process to create a flavorful crust that pairs beautifully with your favorite fillings.

How To Make an Olive Oil Tart Crust

Ingredients and Tools You'll Need

Creating an olive oil tart crust is surprisingly simple - you only need a few basic ingredients and some common kitchen tools.

Main Ingredients

Here’s what you’ll need:

• 2 cups all-purpose flour: This provides the structure for your crust. Add 1 teaspoon of salt to enhance the flavor and balance the richness of the olive oil.
• 1/2 cup extra virgin olive oil: The key ingredient. Big Horn Olive Oil Ultra Premium EVOO is a great choice, offering a balanced flavor that won’t overpower your tart.
• 1/4 to 1/3 cup cold water or milk: This binds the dough. Cold water keeps it neutral, while milk adds a touch of richness.

Optional Flavor Add-Ins

Want to customize your crust? Try these optional additions:

• Herbs: Fresh or dried herbs like rosemary, thyme, or oregano add a savory touch. Use about 1 tablespoon of fresh herbs or 1 teaspoon of dried herbs, mixing them directly into the flour.
• Grated hard cheese: Parmesan or aged cheddar works beautifully, adding depth to the crust. A 1/4 cup of finely grated cheese blends in perfectly without altering the dough’s texture.
• Spices: A pinch of garlic powder, onion powder, or black pepper (about 1/2 teaspoon) introduces subtle warmth. These pair especially well with vegetable tarts or quiches.

Once your ingredients are ready, it’s time to gather your tools.

Kitchen Tools Needed

To prepare and bake your tart crust, you’ll need the following:

• Large mixing bowl: Perfect for combining ingredients. Metal bowls are particularly handy since they’re durable and less likely to break.
• Food processor: Ideal for creating a consistent dough. If you don’t have one, a pastry blender or even a fork will do the trick.
• Rolling pin: Essential for shaping your dough. A marble rolling pin with handles is a great option - it keeps the dough cool and reduces sticking.
• Silicone pastry mat: Provides a non-stick surface and often includes measurements to guide your rolling.
• Tart pan with a removable bottom: Makes it easy to remove the finished crust. An 11-inch pan works for most recipes, but smaller 8-inch pans are great for individual servings.
• Pie weights: If you’re blind-baking your crust, these prevent puffing and shrinking during baking.
• Bench scraper: While not a must-have, it’s incredibly useful for lifting dough and keeping your workspace tidy.

With these ingredients and tools in hand, you’re all set to make a perfect olive oil tart crust.

How to Make Olive Oil Tart Crust

Creating an olive oil tart crust is simple and rewarding. For the best results, use a high-quality extra virgin olive oil, like Big Horn Olive Oil (https://bhooc.com), to bring out the rich flavors in your tart.

Mix the Dough

Start by gathering your dry ingredients in a large mixing bowl. Combine the flour, salt, and any herbs or spices you’re using. If dried herbs are part of the mix, sift them with the flour and baking powder first to ensure even blending and a lump-free dough.

Make a well in the center of the dry mixture, then pour in the olive oil and cold water. Use a fork to gently mix everything together until the dough starts to come together in a shaggy form. Lightly coat your hands with olive oil and knead the dough for about 30 seconds until it forms a smooth ball.

"This dough is even easier to live with: it comes together by hand in minutes, calls for pantry ingredients I always have available, and lets itself be rolled out amenably, thanks to its flexible yet cohesive consistency." - Clotilde Dusoulier, French food writer

Olive oil gives the dough a pliable texture that resists becoming tough, even if handled a bit more than usual. Before shaping, chill the dough briefly to make it easier to work with.

Chill and Shape the Dough

Wrap the dough in plastic wrap and refrigerate it for 30 minutes to an hour. This resting time allows the flour to fully hydrate and reduces stickiness, making the dough easier to handle.

When it’s time to shape your crust, you can choose one of two methods:

• Rolling Method: Roll the dough between two sheets of wax paper or plastic wrap to about ¼ inch thickness. Dust lightly with flour if sticking occurs.
• Press-In Method: Press the dough directly into your tart pan, ensuring an even layer across the bottom and up the sides.

"No butter, no chilling, no rolling-out required; this is a tart crust made in two bowls and pressed right into your pan." - Brette Warshaw

Regardless of the method, aim for an even thickness throughout to avoid thin spots that could crack during baking. Once shaped, chill the crust in the pan for an additional hour to help it hold its shape in the oven.

Bake the Crust

Preheat your oven to 350°F and position the rack in the lower third for even heat distribution.

To blind-bake the crust, start by pricking the bottom with a fork to prevent puffing. Line the crust with parchment paper and fill it with pie weights, dried beans, or rice. Bake for 15 minutes, then carefully remove the weights and parchment paper.

If the recipe calls for a fully baked crust (like for no-bake fillings), return the crust to the oven and bake for another 15 to 20 minutes until it’s a deep golden brown and firm to the touch. Rotate the pan halfway through to ensure even browning.

For partially baked crusts (used with fillings that bake further), bake with the weights for 15 minutes, then add your filling and continue according to your recipe.

America's Test Kitchen, in their 2022 Lemon-Olive Oil Tart recipe from Pete & Gerry's, suggests baking at 350°F for 30 to 35 minutes for a crust that’s golden brown and firm when lightly pressed.

Keep an eye on your crust as it bakes. A light golden color and consistent firmness are the best signs that your olive oil tart crust is ready to shine.

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Tips for Perfect Results

Once you've nailed the basics, it's time to fine-tune your olive oil tart crust. Even with the best technique, challenges can arise. Here’s how to tackle common issues and add a personal touch to your recipe while keeping that signature flavor and texture intact.

Fix Common Problems

If your dough feels crumbly, it likely needs more moisture. Gradually add cold water, just a tablespoon at a time, until the dough comes together. Adding water slowly is crucial to avoid overhydrating.

When the dough tears or breaks while rolling, don’t panic. Use extra dough to patch up the tears and smooth out the seams.

Crust shrinking during baking? This often happens if the gluten in the dough hasn’t had enough time to relax. To prevent this, chill the dough before rolling it out and again after shaping, for about 15 minutes before baking. This double-chill technique helps the crust hold its shape.

A pale crust means it needs more time in the oven. Bake until it turns golden brown, ensuring your oven is preheated to 425°F to 450°F.

A tough crust can result from overworking the dough or adding too much water. While you can’t fix a tough crust once baked, you can prevent it in the future by handling the dough gently and adding liquid gradually. If the dough becomes too stiff after chilling, let it sit at room temperature briefly before rolling it out.

For a soggy bottom, proper baking methods are key. Par-bake the crust, avoid overly wet fillings, and bake on the bottom oven rack using a glass-bottom dish to monitor browning. If the pastry starts melting in the oven, it could mean there’s too much fat, or it wasn’t chilled enough. Ensure thorough chilling and consider using a hotter oven to crisp the pastry quickly.

Once you’ve overcome these common hurdles, you can start experimenting with variations to suit different tastes and dietary needs.

Recipe Variations

Tart-making can be inclusive and adaptable to dietary preferences. For a gluten-free crust, try a blend of almond flour, sweet rice flour, oat flour, and tapioca flour. One creative baker, User Li, swapped almond flour for ground sunflower seeds to create a nut-free alternative.

Vegan bakers will find this recipe naturally accommodating since olive oil takes the place of butter. For those avoiding oil entirely, mix almond flour, tapioca flour, and rice flour with water as a binder.

For a flavor upgrade, experiment with infused olive oils from brands like Big Horn Olive Oil. Their selection of herb, spice, and citrus-infused oils can transform your crust into something special. For example, whisk your favorite spice blend directly into the olive oil before mixing it into the dough. You can also try making your own infused oils. Warm infusion involves heating olive oil to about 200°F with aromatic ingredients, while cold infusion works well for delicate flavors like fresh herbs or citrus peels. The Spice House recommends blends like Mediterranean Garlic & Herb Salt-Free Blend, Herbes de Provence, or Tuscan Olive Oil Seasoning for easy flavor infusions.

Convert Butter Recipes to Olive Oil

Switching from butter to olive oil in tart recipes is simple. Replace 75% of the butter with olive oil. For instance, if a recipe calls for one stick of butter (8 tablespoons), use 6 tablespoons of olive oil instead.

The type of olive oil you use matters. Fran Gage, a cookbook author and olive oil expert, suggests opting for a delicate extra virgin olive oil with buttery notes and low bitterness. This will mimic the flavor of butter while giving your crust a unique texture. Olive oil not only enhances the crumb but also keeps baked goods moist for longer, making it ideal for tarts that need to hold their shape for serving or storage. It’s a simple way to create a healthier, longer-lasting crust.

Benefits of Olive Oil vs Butter Crusts

Olive oil and butter bring distinct textures, flavors, and nutritional profiles to your baked goods. Choosing between them depends on the outcome you're aiming for.

Olive Oil vs Butter Comparison

The choice between olive oil and butter isn’t just about swapping ingredients - it’s about crafting a unique baking experience. Each fat creates a signature texture and flavor that can influence your final dish.

Flavor and Texture Differences

Butter crusts are known for their rich, creamy flavor and subtle sweetness. They tend to produce a denser crumb and, when handled right, develop beautifully flaky layers. As pastry expert Erin Jeanne McDowell explains:

"Butter has a higher melting point, it also melts nicely in your mouth. The milkfats present in the butter also allow the crust to brown more than shortening, lard, or oil-based versions".

On the other hand, olive oil crusts offer a milder flavor that complements and enhances other ingredients. Their texture is lighter, moist, and often crumbly rather than flaky. Food expert Len Freedman notes:

"Oil makes a 'grainy' pie crust rather than 'flaky'".

Ease of Preparation

Olive oil dough is easier to work with, requiring less precision and no chilling. This makes it a forgiving option for bakers of all skill levels.

Structural Considerations

Olive oil blends evenly into the dough, avoiding fat pockets that can create steam. This results in a sturdy, cohesive base that’s particularly well-suited for savory dishes .

Beyond flavor and preparation, olive oil stands out for its nutritional advantages.

Health Benefits of Quality Olive Oil

Olive oil crusts provide a healthier alternative to butter-based ones. They are lower in saturated fat and contain no cholesterol, making them a heart-friendly option for frequent baking.

The quality of olive oil matters. Ultra Premium Extra Virgin Olive Oils, like those from Big Horn Olive Oil, are cold-pressed within hours of harvest to preserve antioxidants and polyphenols. Big Horn ensures freshness by keeping their oils within three months of harvest, maximizing both flavor and nutritional benefits.

Versatility for Dietary Needs

Olive oil crusts naturally cater to a variety of diets. Since they’re vegan, they’re perfect for plant-based eaters. Their neutral flavor also makes them highly customizable - add herbs, spices, or infused oils to suit your dish. For those watching their cholesterol or embracing Mediterranean-style eating, olive oil crusts are a natural fit.

With easier preparation, a healthier profile, and adaptability for different diets, olive oil crusts are an excellent choice - especially for savory tarts and dishes that prioritize wholesome, high-quality ingredients.

Conclusion

Savory tart crusts made with olive oil bring together tender texture, rich flavor, and a healthier twist to your baking. They make it easier than ever to create delicious crusts without the hassle of cold ingredients or long chilling times.

Key Takeaways

Using olive oil in tart crusts simplifies the process and makes it accessible for bakers at any skill level. High-quality olive oils, like Big Horn Olive Oil Ultra Premium EVOO, add a subtle depth of flavor without overpowering your dish. Plus, they provide heart-healthy monounsaturated fats and antioxidants. Chef Vivek Salunkhe from Crackle Kitchen explains:

"Olive oil works beautifully in baking and can be a fantastic substitute for butter, adding moisture and a subtle richness to the dish. The key is choosing the right type; mild, neutral-tasting olive oils blend seamlessly into baked goods without overpowering the flavors. It's a great way to introduce a healthier fat while enhancing texture, whether in cakes, breads or muffins."

Beyond flavor, olive oil improves texture, creating a moist and tender crumb that holds up better than butter-based crusts. It's no wonder olive oil is gaining traction among U.S. bakers who are looking for both convenience and health benefits.

Big Horn Olive Oil’s cold-pressed, Ultra Premium Extra Virgin Olive Oils provide the perfect base for this technique, ensuring your crusts turn out flavorful and nutritious.

Whether you're making a quiche, a savory galette, or a vegetable tart, give olive oil crusts a try. They combine better nutrition, easier prep, and enhanced flavor - an excellent addition to any baker's skill set.

FAQs

What are the flavor and texture differences when using olive oil instead of butter in a tart crust?

Using olive oil in a tart crust brings a distinctive flavor and texture that sets it apart from traditional butter-based versions. Olive oil infuses the crust with a rich, slightly fruity taste, which pairs wonderfully with savory fillings like quiches or vegetable pies. In terms of texture, it creates a softer, tender crust - not as flaky as butter-based ones, but sturdy enough to hold its shape, making it ideal for savory tarts.

This method also introduces a Mediterranean-inspired flair to your recipes, offering a lighter alternative to butter while adding more depth to the overall flavor. To achieve the best results, try a high-quality olive oil, such as Ultra Premium Extra Virgin Olive Oil from Big Horn Olive Oil, to bring out the full potential of your crust.

What are some common problems when making an olive oil tart crust, and how can I fix them?

Making an olive oil tart crust can sometimes be tricky, but most hiccups are easy to resolve with a few adjustments. If your dough feels too crumbly, simply add cold water - just a teaspoon at a time - until it starts to hold together. For dough that tears or falls apart, double-check that it’s been properly chilled and rested before you start rolling it out.

Another common issue is overworking the dough, which can lead to shrinkage or cracking during baking. To avoid this, try to handle the dough as little as possible. Once shaped, give it some time to rest in the refrigerator before baking. These small steps - chilling and gentle handling - can make all the difference in creating a flaky, tender crust that stays beautifully intact.

Can I adapt the olive oil tart crust recipe for gluten-free or vegan diets?

Absolutely! You can tweak the olive oil tart crust recipe to fit different dietary needs, like gluten-free or vegan diets. For a gluten-free option, try swapping in almond flour, rice flour, or a gluten-free flour blend. If you're going vegan, you're already in luck - this recipe uses olive oil instead of butter or other animal-based fats, so no dairy is involved.

By mixing gluten-free flours with plant-based oils, you can whip up a crust that’s both delicious and works for a variety of diets. Feel free to play around with different flour combinations until you find the perfect texture and flavor!

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