CHOLESTEROL FREE OLIVE PASTRY
1½ cups (180 g) cake flour
6 T (90 ml) olive oil
3 T (45 ml) cold water...
3 T (45 ml) Ina Paarman's Olive Pesto
1½ cups (180 g) cake flour
6 T (90 ml) olive oil
3 T (45 ml) cold water...
3 T (45 ml) Ina Paarman's Olive Pesto
Sift flour. Whisk together oil, water and Olive Pesto, and add to sifted flour. Stir with a knife until all dry ingredients are moistened, but still crumbly. Press mixture together, cover and set aside for 30 minutes. This resting time is vital to make the pastry pliable. Roll out once ± 1cm thick and fold into 1/3's. Re-roll out thinly next time to fit the pan.
Adjust the oven rack to middle position.Preheat oven to 200°C.
Line a rectangular loose bottom flan tin, 20cm x 28cm with the pastry.
Line pastry with baking paper and weigh it down with pastry weights or dried beans. Bake for 10 minutes, remove paper and beans. Put back in the oven for 3 minutes.
Adjust the oven rack to middle position.Preheat oven to 200°C.
Line a rectangular loose bottom flan tin, 20cm x 28cm with the pastry.
Line pastry with baking paper and weigh it down with pastry weights or dried beans. Bake for 10 minutes, remove paper and beans. Put back in the oven for 3 minutes.
