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Shortbread with olive oil,
for tarts and cakes

Pastry with olive oil, tarts and cakes

 I have different versions of the pastry pie;
I missed one that replaced the butter with the oil ... and so I prepared it!

Also because, waiting for friends whose little kid at the moment has a good intolerance to cow's milk and its derivatives, I did not want to give up one of her favorite sweets!

Without having a specific recipe and already tested, I decided to use, as a starting point, the simple shortcrust pastry which I use as a base for cakes and biscuits.

I have clearly modified it because, given the different consistency of the oil compared to butter, it is necessary to slightly increase the quantity of flour and sugar.

Also, a little more care was needed, in the initial phase, to mix the sugar well with the liquid components (oil and egg).

The result was a success: already the test tart was immediately appreciated by my neighbors; as well as me ...

And the baby girl? she liked it so much that she took three slices!

And now, starting as always from the ingredients, let's start cooking!

Ingredients for a rectangular pie 30x10:

flour

g.

125

extra virgin olive oil

g.

50

XNUMX/XNUMX cup sugar

g.

60

egg

pc.

1

sale

small pinch (made with two fingers)

1

vanilla bourbon and orange peel

A.D. Lib.

 

Preparation:

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Beat very well with the whisk sugar and oil. Then add the egg and allow it to absorb well, always stirring.

Then place the sifted flour on the work surface with vanilla and orange peel and pour into the center the emulsion obtained.

Continue kneading until you get a soft dough.

(If you increase doses, the eggs should be added one by one and embedded well).

Let stand in a cool place for 30 '.

Heat oven to 180 °.

Spread the dough quickly with a rolling pin between two sheets of parchment paper: it will prevent it from sticking or crumbling (at the bottom it is a short pastry).

Put in the pan ...

... and fill at will.

Bake in for 30 '/ 40'.

Remove from oven, allow to cool, cut into slices and ...

Bon appetit!

ADVICES AND NOTES:

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