This makes enough pastry to fit a 24cm loose based tart tin. I start with 1 tablespoon of flavoured oil, such as lemon and fennel seed, then make up the remaining quantity with light olive oil. It adds a great flavour to the pastry.
INGREDIENTS
1½ cups plain flour
½ teaspoon baking powder
1 teaspoon salt
¼ cup light olive oil
½ cup cold water
METHOD
Combine the flour, salt, and baking powder together in a large bowl.
Combine the olive oil and water and pour into the flour. Using a fork, mix to form a soft dough.
Tip onto a lightly floured bench and gently bring together.
Roll out into a circle large enough to fit your tin. Roll the pastry up over the rolling pin and place in the tin, pressing and trimming to fit. Prick the base with a fork then chill or freeze until firm.
Preheat the oven to 180˚C fan bake.
Line the chilled pastry case with crumbled baking paper and fill with baking beans. Bake blind for 15 minutes. Carefully lift out the paper and beans and bake for a further 15 minutes or until lightly coloured and the pastry is dry and crisp. It’s important the pastry is well cooked at this stage.
Reduce the oven to 160˚C.
Add your filling and bake until set and golden.
Suggested filling:
3 large eggs
1 cup cream
2 cloves garlic, crushed
any wilted greens such as spinach
½ cup purchased onion jam
grated parmesan cheese
salt and pepper
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.