Ingredients
​Makes pastry to fill the bottom of one 24 cm flan/quiche/tart tin
- 300 g wholemeal plain flour plus extra for rolling pastry out
- 6 tablespoons olive oil
- â…” cup cold water
- Oilve oil spray
Method
Step 1
Preheat oven to 180 °C.
Step 2
Place the flour into a food processor and put the lid on. Slowly add the olive oil and water whilst blitzing to combine. If you do not have a food processor, put the flour into a large bowl, add the olive oil and rub in with fingers until mixture resembles fine breadcrumbs. Then add cold water and mix to a firm dough.
Step 3
Pour out the dough mixture and knead the dough briefly and gently on a floured surface. Wrap in cling film and chill (optional) for 30 minutes.
Step 4
Once chilled, roll out pastry on a lightly floured surface. Place the rolled pastry into flan tin greased with olive oil spray.
Step 5
Fill as desired and brush the edges with milk before baking for 25 minutes in the oven.
