Easy whole wheat and olive oil tart shell
Instructions:
- ¾ cup white whole wheat or regular whole wheat flour (3¼ ounces);
- ¾ cup whole wheat pastry flour (3 ounces);
- ½ teaspoon baking powder;
- ½ teaspoon fine sea salt;
- ⅓ cup extra-virgin olive oil;
- ⅓ cup chilled whole or lowfat milk.
- Lightly grease a 9½- or 10-inch tart pan with olive oil. Use a metal tart pan with a removable bottom or a ceramic tart pan, according to the recipe instructions.
- TO MAKE THE DOUGH IN THE FOOD PROCESSOR: Place the white whole wheat and whole wheat pastry flours, the baking powder, and the salt in the bowl and process to combine, about 10 seconds. Pour the olive oil and milk into a liquid 2-cup measure and beat with a fork until thoroughly combined. Pour the liquid over the dry ingredients and pulse, in 1-second intervals, just until a soft ball of dough forms, 3 to 5 pulses.
- TO MAKE THE DOUGH BY HAND: Whisk together the white whole wheat and whole wheat pastry ours, the baking powder, and the salt in a medium bowl and make a well in the center. Pour the olive oil and the milk into a liquid 2-cup measure and beat with a fork until thoroughly combined. Pour the mixture into the well. Using a dough whisk or a fork, stir from the center, gradually incorporating the our from the sides until a soft, lumpy dough just comes together.
- Scrape the lumpy dough into the tart pan. Press it gently but firmly into the pan (it will look raggedy), using the bottom of a cup measure to even it out and pressing it up the sides to create a 1-inch rim. Be sure to patch up any tears with your fingers. Prick the crust all over with a fork and chill, uncovered, for 1 hour, or overnight covered with plastic wrap.
- Position a rack in the center of the oven and preheat to 375°F. Set the tart pan on a large rimless baking sheet for easier handling. Place a piece of parchment paper on the crust and fill it with pie weights or dried beans.
- To partially bake the crust, carefully place the sheet with the tart pan in the oven (it can slide!) and bake until the crust just starts to pull away from the sides, 10 to 12 minutes. Remove from the oven, and carefully slide the tart pan onto a wire rack. Remove the parchment paper with the pie weights. Allow the crust to cool to room temperature before filling. To fully bake the crust, carefully place the sheet with the tart pan in the oven and bake for 10 minutes. Remove the parchment paper with the pie weights and continue baking until the crust has pulled away from the sides, the center is dry to the touch, and the edges just begin to brown, 15 to 17 more minutes. Remove from the oven, and carefully slide the tart pan onto a wire rack. Allow the crust to cool to room temperature before filling.
- TO GET A HEAD START: You can partially or fully bake the crust 1 day ahead (or freeze up to 1 month). Store at room temperature under a cake dome, or loosely covered with plastic wrap.
- TO VARY IT: Add 1 teaspoon ground cumin or coriander to the flour mixture in step 2 for an aromatic twist.