This olive oil and porridge oats recipe is an adaptation of the "pate à tarte santé" by Laurence Salomon, a rising French chef who has been developing fabulously creative dishes promoting healthy living. French bloggers have all tried and adapted her recipes, and this one is probably the most blogged about. No wonder, without a gram of butter this pastry manages to taste delicious and adapts to all types of tarts and quiches. A real find.
Olive oil, oats and seeds shortcrust pastry
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Recipe by: Busy:15 min, Total prep time: 35 min (includes chilling time) Serves: Quantities for one tart |
If using large seeds such as sunflower seeds, crush them into small pieces by rolling a rolling pin or bottle over them.
Add the flour, salt, oats, and sugar if using, and mix.
Add the olive oil and almond purée if using. Mix with a mixer or with your hands to obtain fine crumbs.
Then add the egg if using, mix and add water little by little, mixing constantly and stopping as soon as the dough is moist enough to form a ball. Based on the type of flour and seeds you are using and whether or not you are using an egg, the quantity of water needed can vary from nearly none to 6 tablespoons.
Roll down the pastry right away and place it 15 minutes in the freezer or 30 minutes in the fridge before using it.
If using large seeds such as sunflower seeds, crush them into small pieces by rolling a rolling pin or bottle over them.
Add the flour, salt, oats, and sugar if using, and mix.
Add the olive oil and almond purée if using. Mix with a mixer or with your hands to obtain fine crumbs.
Then add the egg if using, mix and add water little by little, mixing constantly and stopping as soon as the dough is moist enough to form a ball. Based on the type of flour and seeds you are using and whether or not you are using an egg, the quantity of water needed can vary from nearly none to 6 tablespoons.
Roll down the pastry right away and place it 15 minutes in the freezer or 30 minutes in the fridge before using it.
The original recipe does not use any egg. Add it if you want the crust to be soft and tender, skip it if you prefer it to remain crunchy.
Ingredients
200g flour (use half wholemeal, half white flour)
50 g porridge oats
2 tablespoons grains (sesame, poppy or sunflower seeds)
¼ teaspoon salt
For sweet base:
1 tablespoon almond paste
3 tablespoons olive or neutral oil
1 tablespoon sugar
For savoury base:
5 tablespoons olive oil
200g flour (use half wholemeal, half white flour)
50 g porridge oats
2 tablespoons grains (sesame, poppy or sunflower seeds)
¼ teaspoon salt
For sweet base:
1 tablespoon almond paste
3 tablespoons olive or neutral oil
1 tablespoon sugar
For savoury base:
5 tablespoons olive oil
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