Yield: One 12" Tart or Six 4" Tarts
1½ cups all purpose flour
½ tsp. kosher salt
½ tsp. granulated sugar
½ tsp. ground black pepper
½ tsp. baking powder
⅓ cup filtered extra virgin olive oil
2 tbsp. warm water
1 whole egg
1 egg yolk
½ tbsp. sherry vinegar
Cornmeal for dusting
Preheat oven to 350°F.
In a large mixing bowl sift together your dry ingredients together with a whisk and set aside.
In a second bowl mix the wet ingredients until they reach an even consistency.
Pour the contents of the wet bowl into the dry and mix together with a spoon until the majority of the dough comes together. Turn the loose dough out onto the counter and continue kneading the mixture until all the small pieces start to mix into the larger piece.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This allows the gluten a chance to relax allowing for easier rolling later.
On a clean surface toss around some cornmeal for rolling out on. Cornmeal keeps the dough from sticking to your counter without drying out the dough. Shape your dough into a ball and flatten it. It's easier to roll out a round piece of dough if you start round. Roll the dough starting from the centre and roll outwards, rotate the dough 90 degrees and roll again. Continue this until you reach about 2" wider than your tart pan.
Drape your dough over the rolling pin and transfer it to your baking pan. Press the dough into the bottom of the pan, taking care not to tear your edges on the pan. Start pressing the dough into the corners and then up the side of the pan. Check for air bubbles, using a tooth pick to let any of the air out. Trim the excess dough by pressing it against the pan edge.
Dock the bottom of the tart with a fork, to help prevent excess bubbling. Line the tart shell with aluminum foil, with enough of an edge that you can fold the excess over the edge of the pan. Fill the foil with baking beans and press them into the edge of the tart. Blind bake the tart for 15 minutes or until the edges of the tart are starting to brown. Remove the foil with baking beans and continue baking for 5-10 more minutes until the crust is dry and just starting to brown across the surface.
At this point the crust is ready for filling as a sweet or savour tart or even for a quiche.
Recipe by Chef Logan Prong, Toronto, Ontario.