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Olive Oil Tart Dough


This dough is great because it doesn't need to be rolled out. Also, it contains no cholesterol and very little saturated fat.


  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons ice water


  1. Stir the flour and salt together in a medium bowl with a fork. Add the oil in a slow, steady stream, mixing with the fork as you pour the oil over the dry ingredients. The mixture should resemble pea-size crumbs when all the oil has been incorporated.
  2. Add the water, 1 tablespoon at a time, until the dough comes together. Knead briefly to form the dough into a large ball.
  3. Flatten the dough into a disk and place it in a 10-inch tart with a removable bottom. With your fingers, press the dough into the pan and up the sides.


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