Olive Oil Crust: Easy Vegan Tart Crust Recipe

Olive Oil Crust

As much as I love a good short crust pastry and as simple as it is to make (really, it is, try it sometime), I have recently become enamored with another way to make savory tart crusts: an olive oil crust that relies on whole wheat flour and olive oil.

This dough is even easier to live with: it comes together by hand in minutes, calls for pantry ingredients I always have available, and lets itself be rolled out amenably, thanks to its flexible yet cohesive consistency. It then bakes into a lightly crunchy, flavorsome olive oil crust that is much less susceptible to soaking if your filling is on the wet side, and keeps very well — improves, even — from one day to the next.

I realize I am starting to sound like an infomercial, but that is how enthusiastic I am about this recipe, which I’ve been making on a weekly basis and raving about to anyone who’ll half-listen (my mother is a recent convert).

How I use my olive oil crust

I have been using my olive oil crust to make countless Swiss chard tarts since the beginning of the season, with a flavor boost kindly provided by the radish leaf pesto I recently wrote about. Here’s the mini-recipe: I cook the Swiss chard in a skillet first as in this gratin recipe, and blind-bake the crust for ten minutes. I then garnish the crust with pesto, a sprinkle of rolled oats (a simple trick to absorb any excess moisture from the vegetables), and the well-drained chard, to which I’ve added a beaten egg. This goes back into the oven for another twelve to fifteen minutes, and makes a fine dinner we don’t seem to tire of, served with thin slices of dry-cured ham.

Mini Cookbook of Vegan Staples

And although I have yet to try it, I am fairly certain this crust recipe could be used successfully for rustic fruit tarts, using half of the salt, no herbs, and a tablespoon or two of unrefined cane sugar.

Olive Oil Tart Crust

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Easy Olive Oil Tart Crust Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Makes enough to line a 28- to 30-cm (11- to 12-inch) tart pan.

Easy Olive Oil Tart Crust Recipe


  • 250 grams (8.8 ounces, see note) light whole wheat flour (French T80), or a 50/50 mix of all-purpose and whole wheat
  • 1 teaspoon fine sea salt
  • 1 teaspoon dried herbs (I use rosemary or thyme)
  • 60 ml (1/4 cup) olive oil (or the oil of your choosing, provided it withstands cooking)
  • 120 ml (1/2 cup) cold water


  1. Grease the pan lightly if it doesn't have a nonstick coating.
  2. Combine the flour, salt, and herbs in a medium mixing bowl, and add the oil and water.
  3. Olive Oil Tart Crust
  4. Mix with a fork until just combined.
  5. Olive Oil Tart Crust
  6. Transfer to a work surface and knead lightly until the dough comes together into a ball.
  7. Olive Oil Tart Crust
  8. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky. The trick is to do this in quick, assertive gestures (channel the spirit of Julia Child) to avoid overworking the dough.
  9. Olive Oil Tart Crust
  10. Transfer the dough carefully into the prepared pan and line it neatly. Trim the excess dough with a knife (re-roll it and make these crackers), and place the pan in the fridge for 30 minutes to rest.
  11. Olive Oil Tart Crust
  12. To blind-bake, prick all over with a fork.
  13. Olive Oil Tart Crust
  14. Preheat the oven to 175°C (350°F), insert the pan, and bake for 15 minutes, until lightly golden.
  15. Olive Oil Tart Crust
  16. You can then fill the tart shell and bake the tart again for another 20 to 40 minutes, depending on the filling.


8.8 ounces flour is about 2 cups, but really, measuring flour by weight is the only way to ensure accuracy. Consider buying a digital kitchen scale: it will prove an invaluable tool, and the simplest models are not super expensive.

  • wow, this is so great that you’ve almost (allllmost) convinced me to try making my own shells. i have to make two quiches for a shower this weekend so no time to test my abilities. but next time…

  • Rachel

    Mmmmm! Next time I make your tomato tatin, this is what I’ll use.

  • Would this recipe also work with AP flour as well?

  • Michael – Yes, this dough can be made with all-purpose flour only, but it will then require a little less water to come together.

    • Chiara

      Yes! I did it yesterday with only AP flour and it was great! It has been a while I was looking for a tart crust recipe lighter than (delicious but buttery) pate brisee and I finally found it…Thanks!
      I also found that it’s easier to roll it waiting for 5-10 minutes after kneading it, did you ever try to let it rest before rolling it?

      • I’m glad you liked it, Chiara. I don’t usually let it rest before rolling it and find it very easy to work with, but I believe that depends on the gluten content of the flour you use, so thanks for sharing your experience.

        • Chiara Pongiglione

          Actually I’ve just tried it again with 50% einkorn flour + 50% AP flour and it was much better than last time. Super easy to roll ad super quick to make, probably last time I screwed something up. A question: is your fluffy or crispier than pate brisee? Mine is pretty crunchy. Also, how long and with which fillings do you blind-bake crusts in general? Thanks!

          • I’m glad you had good success with this new attempt. Mine is fairly crunchy too.

            I blind-bake my crusts when I’m going to use fairly moist fillings or toppings that may make them soggy. The blind-baking time depends on the specific crust, but the idea is to bake it until it’s set and pale golden.

  • very interesting, i prefer using olive oil wherever possible in place of butter, but have not yet been brave enough to try it in pastry dough. this looks like something i need to try as i love to make rustic fruit tarts all summer long. will let you know how it goes with the sweeter version.

  • This looks gorgeous, and so healthy! I often avoid making tarts because the crusts give me trouble, but this looks downright easy. Thanks!

  • I am quite afraid of making dough, but I think you have converted me! This sounds easy, and I will try it this weekend!

  • C’est comme ça que je fais ma pâte à tarte depuis de longues années, et je confirme qu’en version sucré, c’est absolument parfait !

  • This crust looks wonderful. I love the idea of whole wheat and olive oil in the crust. Many days the idea of a tart just sounds too rich but I bet the whole wheat flavor in this crust would cut through the heaviness perfectly. Can’t wait to try this recipe!

  • This sounds delicious!

    I often make my great-grandmother’s pie crust with vegetable oil, milk, and flour. This reminds me a little of that.

  • Sounds like an excellent way to veganise a pastry :) Will certainly try this out very soon, as I’m making lots of quiches..

  • This is perfect.
    I have been looking for this type of recipe for ages.
    I love your blog, book, and food.
    Thanks for sharing.


  • This is perfect.
    I have been looking for this type of recipe for ages.
    I love your blog, book, and food.
    Thanks for sharing.


  • Perfect timing for me to read this lovely recipe! I was beginning to despair about my overzealous asparagus purchase the other day, and now…fodder for experiments!

  • Samantha

    Oh great! I’m going to try this this afternoon — but as a different crust for a deep dish pizza.

  • Finalement! Je cherchais longtemps une recette comme celle-ci!

    Thank you so much for sharing this. Not only does it have olive oil, but whole wheat flour as well. I cannot WAIT to try it this week.

  • Looks so good!!!!!.

    Thank you for sharing.


  • Hello! I refound your site (I believe on Maona) after “losing” it well over a year ago and I’m so excited! I can’t wait to try this recipe. I have made oil crusts before but they were always much tougher compared to my lard or butter ones that I learned from my mother. And such an easy sounding dinner recipe as well. It sounds like a perfect, quick & versatile supper for my husband & I any time of the year. Thanks! Aloha!

  • this comes at a good time as i’ve been looking for a healthier pastry to use for tarts and pies. on a less healthier note… i can see the olive oil working really well with a chocolate filling.

  • I am a big fan of tart crusts and I can not wait to try this!

  • Brenda

    This is very similar to an Italian
    crust recipe that I have used for
    several years. I will, however, try
    your recipe weighing the flour. I
    use organic whole wheat pastry flour. This recipe can also be
    pressed with the fingers into the
    tart or pie pan. Also for fruit tarts I add 1 tablespoon sugar.

  • That is starting to sound like a healthy pastry, which I would have thought was impossible. Nice job!

  • what a great quick and easy crust – I am going to try this when I make a tart next – and the idea of oats sounds great – makes such sense

  • Hmm, I’m a lard crust girl myself but will have to try this one.

  • Pauline

    I’ve been experimenting with olive oil pastry but can’t seem to get the texture right. I’ll definitely try this. Clotilde, do you make all-wholewheat flour pastry? And where is the Tomato Tatin recipe? I’ve searched the index under “tomato” and “tarts” without success…

  • Brilliant! I’m always looking for ways to sub olive oil for butter… this sounds delightful.

  • Pauline – The Tomato Tatin is a recipe from my cookbook (also available in French).

  • Pauline

    Thank you, Clotilde! Time for an Amazon order, I think…

  • Love this recipe! Will definitely try it for all of the vegetable and cheese tarts that I make.

  • Zoe

    Thanks Clotilde – I’ll definitely try that next time I make a savory tart. It looks wonderful.

  • This sounds a lot like the crust for my sister’s amazing berry tart – just cut to 1/4 tsp salt and use half olive oil and half melted butter (probably would be OK all oil, too). It’s a really nice foil for the sweet berries and inevitable ice cream…

  • I bet that the olive oil is great with the Swiss Chard. LOVE that sticky chocolate cake, too.

  • I made this last night after reading your blog. It was very easy, and the olive oil and herbs made it extra special. I filled mine with caramelized turnips. This is a keeper. Thank you!

  • Looks great! Yours is the second mention of olive oil tart crust I’ve read in the past few weeks. I’m determined to try it.

    I wanted to perfect some slightly different crusts that will really show off some vegetable flavors (ooh, and maybe chocolate and caramel with sea salt). This version looks perfect. Yum!

  • Thanks so much! I need dairy free in my life and this helps ALOT!

  • Malini

    To date I have not had much luck with pie crust using oil, but I trust your recipes and will give this one a try. It sounds nice and wholesome.

  • mary

    MMMmmmm…this looks great! Maybe I can finally recreate my MIL’s famous Christmas quiche. :-)

  • Vanessa

    I just made this crust and I’m sorry to say it turned out very hard and tough. I tried a savory version and a sweet one – my dining companion and I agreed that it was more like a giant cracker, so hard that I had trouble cutting the edges! I’m usually pretty good with baked goods, so I was surprised by the disappointing results here.

  • Seaweed snacks – So pleased to hear you liked it!

    Vanessa – Sorry it didn’t turn out well for you. Can you tell us a little bit more about how you proceeded for both versions — what flour you used, what your filling was, how long you cooked the tart, at what temperature, etc.?

    I’ll note that, as I mentioned in the recipe, the dough should be handled as quickly and lightly as possible — too much handling could make it tough.

  • Hmm…I will have to give this one a go.

    My friend left your book behind for me when she returned to the States.

    I have made the short crust and Cumin and Onion Quiche, a number of times. I am not so convinced my pastry making skills are up to par yet.

    And the Yogurt Cake recipe, I make “for” the children at least once a week, sometimes twice!

  • Wow…this looks easy, healthy and delicious…my kind of cooking.

  • The crust sounds great; I love your enthusiasm! Would you use it for a leek and cheddar tartlet? I might have to try that.

  • Cook in NY

    I just tried this and it did not work that well for me. The texture was somewhat tough and not that appealing. I am in the US and used a mix of 1 cup whole-wheat flour and 1 cup all-purpose flour. It would not take all the water. I think if I had used MUCH less water and then simply pressed the dough into the tart pan it might have been better. But as-is, it didn’t work that well.

  • Hillary – A leek and cheddar tartlet sounds lovely, and this crust would be great with it. Let us know how it turns out!

    Cook in NY – Hm. It sounds like your cup measurements may have yielded too little flour. Flour measurement by volume can vary by as much as 50%, so as noted in the recipe, I really recommend a weight measurement in preparations such as this one, where flour is the main ingredient.

    If you’re inclined to give it another try, I’d suggest you use (maybe borrow if you don’t own) a digital scale.

  • Judi

    Made this for dinner last night and it was absolutely lovely. I’m not a huge swiss chard fan (silverbeet here in New Zealand), in fact I usually hate it. But I couldn’t go past some beautiful rainbow chard. I also added a few raisins and some feta cheese, and used a parsley and chervil pesto. The chard mellowed with cooking, leaving no bitter flavour. Big thanks Clothilde! (I also made your radish leaf pesto the other day – what a revelation!).

  • I usually use Crisco for pie crusts,but since I have to bring it over in my suitcase from the states this would be a great way to make it go further! I’m going to try this recipe the next time I make a savory quiche. thanks!

  • I sent my now-husband a similar recipe once when he was planning to bake several apple pies (His pie filling is just apples, raisins & a tiny bit of brown sugar). He’s since lost the recipe, but it was his favorite crust to make for his apple pies–and possibly rhubarb. I’ll pass this one on to him.

  • Wolfde

    This crust worked perfectly. I mixed 1 c of all-purpose flour with 1 cup of whole wheat. The dough came together very easily and rolled out with no problems at all. Key to rolling it out was sprinkling just a little extra flour to keep it from sticking to the rolling pin.

    I made the tart with a layer of caramelized onions (about 6 onions sliced then cooked down very slowly), sliced mushrooms, and roasted peppers (about 4 peppers roasted on the grill then peeled, and kept in olive oil and garlic until use).

    I didn’t blind bake it first, so I baked it for about 30-35 mins.

    This was such a versatile pastry, it will become part of my standard repetoire. It will be easy to make this dough and fill the tart with whatever leftover stuff looks tasty (roast chicken, veggies, cheese, & all kinds of good things)

    Thanks for sharing this!

  • This was perfect in my Greenmarket quiche! It could not have been easier to handle and it was nicely firm. Lots of flavor. Thanks for sharing!

  • Kiki

    I’m going to try this as soon as possible… I avoid making too many cakes and pies because it’s hard to resist eating more than I wan to eat. Please, also let me applaud your efforts to convert recipes to make them more healthy. This, the choco-prune cake using yogurt instead of fat, etc…. I truly appreciate it! If it’s good enough for a French foodie, it must still be good eating! No need to eat a stick of butter with every future pie….

  • Agnes

    I made the swiss chard tarte last night and it was superbe! I

  • Frauke

    I also made the crust and it became hard as a biscuit, like others have already described. I use 125 g all-purpose flour and 125 g freshly ground wheat flour. The pastry was too wet and sticky at first, but after blind baking (10 min. at 180 degrees) it was hard and dry. I then filled it with mushrooms, courgettes and broccoli with eggs, sour cream and parmesan. The taste was good, but I was already wondering whether I should reverse the oil/water measurements to get a lighter dough. Any suggestions?

  • Judy, Wolfde, Meredith and Agnes – So glad you liked it. Thanks for reporting back!

    Frauke – I’m not sure what “freshly ground wheat flour” is: is that whole wheat? In any case, the dough should not be wet and sticky; if it was, perhaps this texture led you to (understandably) overwork the dough, which may explain the texture problem.

    I wouldn’t reverse the oil/water ratio, but I would try using a little less water next time: just after combining, the dough should be soft and flexible, but in a pleasant, easy-to-handle way — not wet or sticky. Hope you have better success next time — and don’t hesitate to ask further questions.

  • I made this the other night and it turned out great! I used rosemary and it was so simple (no more frozen crusts for me!). I will be making it again for a quiche this weekend. Thanks!

  • I finally got around to trying this out – it made a lovely crust for a quiche.

    I worked the dough a bit too much – but the flavor was very nice (olive oil + eggy custard + dill + thyme = yum)

  • Last winter I made an olive oil & whole wheat tart crust with lemon zest for a cranberry tart. It was delicious!

    I am using this version of the recipe with a salmon and chard quiche for Father’s Day this weekend… I think my dad will like it. (I will for sure!)

  • Can this dough be patted into a ball, frozen for a few weeks, then brought back to room temperature before rolling out as usual?

    Thanks for a lovely recipe! I have been using a similar recipe but using butter; I reduce the butter by adding flaxseeds – your recipe looks lovely and I’ll be using it soon!

  • Sophie – I have never tried that (the dough is just so quick to put together) so I can’t say, but if you try it, I hope you’ll report back: I’ll be interested to hear how it turned out!

  • meredith

    Thanks so much for sharing this recipe! I made it with rosemary and used it for a swiss chard, zucchini, and ricotta tart. The crust turned out perfectly – it was crispy and tender and held up well for the 45 minutes it was in the oven (I didn’t bother blind baking it). This after I rolled it twice because I tore it the first time around. Do you think it would freeze well?

  • All I can say is an emphatic, “yes!”

  • Y

    I made a variation of your crust for a fruit pie last Friday. Because I was using leftovers (one apple, 4 apricots- 3 0f them overripe, some cherries, the end of a bag of flour etc., I was quite flexible with the proportions- and it came out great!!!
    The flour came to about 1.5 cups, so I added about 2 handfuls of almond meal. I was also a little generous with the oil. The result was the most fun, pliable dough I have ever used for a pie crust, with the added texture of the almond meal. I used half the salt, and a little sugar,like you suggested.Thank you for a wonderful crust!
    I hope some of you find this useful, despite the loose measurements…

  • Meredith – Thanks for reporting back, so pleased you liked it! Re: the possibility of freezing, see my reply to Sophie just above.

    Y – It’s great to hear you had good results in a sweet tart — the almond meal sounds like a lovely addition, thanks. I’ll keep it in mind!

  • Richard

    I love your recipes! Would you mind confirming if the flours you used are plain (as opposed to strong)? Thanks!

  • Richard – I am unfamiliar with the plain/strong distinction (there is no such thing when you deal with French flours) so I’m afraid I can’t say, but I’m fairly sure you could get this to work with any sort of flour, provided you adjust the amount of water to the absorbency of the specific flour you use.

  • Y

    If the dough comes out too tough for some people, maybe the problem is that they measure the flour by weight, but the fluids by cup? The water wouldn’t make that much difference, but too little oil in relation to the flour WOULD result in a tough pastry. Maybe you can give them the fluids in ml?

    • Paola

      I know is a bit late for this comment but it may still help. This pastry, minus the herbs, and generally with a smaller proportion of oil, is commonly used in Italy. After being made is let to rest under a bowl/saucepan that has been warmed with boiling water – this way it looses elasticity and therefore becomes easier to roll.
      In some recipes it is rolled paper thin and layered, a bit like filo or brick –

  • Y – Thank you for your suggestion, but I’m not sure I understand what you mean. The fluids are already given in ml in the above recipe.

  • Y

    You are right! Sorry…

  • Chelsea G.

    Merci Clotilde! This looks great – I can’t wait to try it. For years I’ve been making what my Mom calls her “low-in-bad-artery-clogging-fat” pastry with 2 cups a-p flour, 3/4 tsp salt, 3/4 cup of water and ~1/4 cup of canola oil. It makes a good, delicate pastry if you whip the oil with the water well. I will look forward to adding this crust to my fav list – and the chard filling is a complete brainwave!

    Thanks also for all the info on your blog – we will be visiting Paris in late August and I can’t wait to visit all the shops and restos that you mention. Your advice is very, very much appreciated.

  • I’ve had this entry bookmarked for so long, but last weekend I finally tried it. AMAZING! Savory tarts just became not “hard and time consuming” anymore.

  • Jessica

    Hi, just wanted to weigh in on the plain v. strong flour question. As I understand it, ‘strong’ flour has a higher gluten content and is used a lot for bread-making. I would think it might result in a tougher or less flaky crust, but I’m about to find out as the only whole wheat flour I have in the house is strong. I might reduce it to only 1/4 of the flour content to see if that helps.

  • evi

    Sorry to say this came out tough for me too. I followed the recipe, used scales to weigh the flour and handled the dough very little. I blind baked the crust for 10 minutes, filled it and baked for 15 mins more. The crust didn’t go golden, it stayed white but crisped up like a cracker.

  • I made this tart crust tonight and filled it with a smearing of basil pesto, pan fried mushrooms and chopped (left over) grilled patty pan squash… i bathed it all in two eggs beaten with about 1/3 cup of milk and topped it off with a light sprinkling of age white cheddar… i baked it all for about 30 minutes…the result was splendid… i did not blind bake the crust (forgot to in my hurry to get dinner done — we were hungry!) but next time I will to see the difference it makes… this dough has been added to my favourite items to cook from scratch list… i look forward to making it for guests… merci, clotilde!

  • This crust was very easy to put together, rolled out much easier than the butter kind and is much healthier. But, sadly, it doesn’t hold a candle to the flavor of a butter crust. Just understand before you make it that, if you are used to butter crusts, you are making a big flavor sacrifice.

  • You’ve gained another convert, Clotilde – I made this as the bases of individual meat pies and it was sensational! I didn’t find it tough at all – to make or to eat. Thank you!

  • Ellen

    I have made this twice in the past 48 hrs and I love it. No more crustless (cheesy bottom) quiches for me! And here I thought I was doomed to go crustless until I got a food processor. merci

  • Great recipe! I only ended up using 1.5 cups flour (don’t have a scale), the full amount of olive oil (1/4 cup), and it took just a scant 1/4 cup of water to make it all come together. The resulting pastry was surprisingly flaky, and not tough at all. Thanks!

  • georgia

    i use this crust when i make pumpkin pie- i use the filling recipe from the moosewood cookbook and this crust and it is quick and delicious!

  • Leong Wun Han

    Can I use extra virgin oil or light virgin oil?

    • You can use the olive oil of your choice, but I wouldn’t recommend using your very best (i.e. most expensive) one for this, as the dough is going to be baked and in the end it won’t make much difference.

  • This crust was a delicious base to some caramelized onion and goat cheese tarts that I made this weekend. Thank you for such a tasty and easy recipe!

    • You’re very welcome, and thanks for sharing your tart idea!

  • Kay

    I absolutely love your blog. I stumbled upon it while searching aimlessly, and I am so happy to have found it. I am going to try this recipe as early this week as possible, but I was wondering about the blind bake – how long and at what temperature would you recommend baking it to blind bake? I have never had success making tart crusts, so I haven’t a clue about this.

    Thank you so much for a wonderful site!

    • I generally blind-bake this crust at 180°C (360°F) for 15-20 minutes, until it starts to turn golden. Happy baking!

  • Hi, I wanted to say thank you for posting up the recipe. I experiment a lot with cooking in order to be healthy, and as a vegan friend recently came to visit I have been experiementing with dairy free dishes. I happen to have a neighbour bring around lots of apples from their tree, so I went off blackberry picking and decided to do a pie. The pie was lovely and the pastry delicious, however I didn’t use olive oil, I used caroteno oil instead, it is very good for you and has no taste (better for sweet pastry), so it blends in well with other ingredients as well as giving the pastry a golden glow even before it reaches the oven! It also has a higher smoke-point temperature so it doesn’t turn into bad fats. I will be trying the olive oil recipe soon on some home made pasties, I will let you know. Thanks again for posting, what a lovely pastry recipe that I will be using again and again and again.

  • Duygu

    Hi!I finally found a crust without butter,I’m so glad.Thank you for that!And a question:what if we add an egg into it for a softer texture?(and of course we reduce the amount of water)
    Thank you!

    • I’m sure you can play around with the recipe to try that. Will you let us know how it goes?

  • Kim

    Hi Clotilde! Wanted to tell you that I adjusted this recipe to make “pop-tarts” for my girls. I substituted 1/4 cup of the flour with dark cocoa and added about a tablespoon of sugar, rolled it out and cut it into rectangles for authentic pop-tart look and folded circle molds for a “pockets/dumpling.” Then filled with banana, cinnamon/sugar, and peanut butter and jelly. Turned out wonderful!! I dipped the crust remnants in cinnamon/sugar for little cookies. Thanks so much for the recipe….now I can make “healthy” cookies and treats for my girls!

    • How creative! Thanks for reporting back with that lovely idea.

  • Thank you for the lovely tart crust recipe! I’ll be using this olive oil crust on many occasions, it’s great!
    You can see how I used it in my spinach ricotta tart here.

  • Michele

    I really want to make this crust..I have been looking for a good “no-butter or lard” crust for awhile. Did you use whole wheat pastry flour? And..for a fruit pie, may I substitute sugar for the salt? Thank you.

    • As indicated in the recipe, I use a light whole wheat flour. And when I use it for a fruit pie, I halve the amount of salt, and add about 50 grams sugar to the mix. Happy baking!

  • Jacqueline

    Whipped up a little Swiss chard tart as discussed here (plus a little grated Gouda cheese on top to replace that salty/savory something you get from the ham, since I was serving it to vegetarians), yum! We enjoyed it very much and the next day too, thanks!

    Oh, meant to add – I didn’t have a tart pan, so used a pie pan instead and had quite a bit of leftover crust, which I rolled out and cut into little stars with a cookie cutter. I then sprinkled shredded Parmesan cheese (i.e. largish bits rather than fine dust) on top and baked them while putting the rest of the tart together and served as appetizers, very nice :).

    • That’s lovely to hear, Jacqueline, I’m glad you had good success with that one. Love the idea of savory cookies with the scraps of dough!

  • Valeria

    Thanks a lot for the recipe, it turned out perfectly the way I hoped it would, and for garnish I made mine with sauteed tomatoes, mushrooms, black olives, fresh basil leaves, and grated gouda cheese that went in between the veggie layers. Yummy! This recipe is a keeper, and the dough was also so easy to knead and smooth to roll out.

    • That sounds wonderful, Valeria, thanks for reporting back!

  • Hi! I made your olive oil crust today with half the flour with cornmeal. It turned out wonderful! So simple, I loved it. I turned it into a glorious savory tart. You can see on my website.

    I definitely credited your site too!


    • Sounds like a wonderful variation, Laura, thanks for sharing!

  • Plubby

    Amazing! This is so easy. I’ve just made it for my Cheddar quiche and my sis just love the crust. You can smell the olive on your crust. On the bottom is chewy and on the side is crusty. So healthy and easy!!!! Love it!

  • Hi, I just stumbled upon your blog for the first time and was so glad to find pastry recipe with so little oil and no butter. I have always avoided making pastry because of the fat content. I will certainly try this. Please do visit my blog when you get a chance.

  • Duygu

    I make this healthy crust every single time I make tart.I’m a bit late for reporting back but I tried the recipe adding 1 egg.It turned out more stretchy,more difficult to press in the tart pan but more buttery crust-like,I think.You can try that anlternative,too.

    • I will, thanks for the suggestion!

  • What about using the rolled dough on just the top of a rustic pot pie? Thinking that might hit the spot this week ;)

    • It would be lovely indeed! Let us know if you try it.

  • I use this tart crust all the time and I adore it. Thank you thank you for providing such a great staple for my kitchen!!!!!

    I use 100% whole wheat flour all the time, and it’s great. THANK YOU for such an easy crust!!!

    Testing it out with a fruit tart tonight – will report back! :)

    • I’m so happy to hear it, Lindsay, thank you!

  • Wow. Just pre-baked this crust for a savoury tart, and I must say that it’s delicious! I was slightly doubtful at first (I love my butter) but I’ve never been disappointed in any recipe I found here, so I made it. And I’ll be making it again, frequently.

    • I’m glad it turned out so well for you, Anzelle, thanks for reporting back!

  • Beverly Kendrick

    I usually use Bob’s Red Mill Gluten Free Flour. I want to try this recipe with it. I think I will use bacon and cheese for my filling. I want to make some apple tartlets too.

    I found your site by accident. I liked the comment about corn meal as well. I will try using one half corn meal. I might add a little buck wheat flour. My dough is less sticky then.

    I will plan to get back to you, unless I get too sticky.

    Thank you.


    • I hope your gluten-free version turns out well, Bev, do report back if you can!

  • c’est delicieux, merci clotilde, je l’ai fait pour mes parents a Bombay ce soir, un gout de france en inde.

  • Carol

    I’ve used this recipe many many times since first seeing it 3 years ago when separated from my very good ready made crust. I’ve substituted all sorts of things, mixing white/whole wheat, rice and potato flour, and it is great! The oil makes it stretchy so it doesn’t ever stick and it is my go to recipe for all “torta salata” savoury tarts. Today, with Swiss Chard…

  • roxy

    Hi! I just found and tried to make this recipe and it turned out OK after all. The only thing I would say confused me was the note that the 8.8oz of flour equalled 2 cups. I originally started with a total mixture of 8.8oz of flour (50-50 wheat and white pastry flour.) But upon mixing, it felt very dense, oily and too small of a volume. I then found the *That’s about 2 cups, note and then understood I was supposed to have a TOTAL of 17.6oz or 2 cups. I was about to give up, but I added another cup of flour and reworked the dough. It turned out pretty well, a little wet in the center because I made a salmon / zucchini tart. I dry baked it, but maybe not enough. The comment about this not tasting as good as a buttery tart may be true, but it matches better for savory fillings, I think. Thank you for posting this recipe. I’ll be making it again!

    • GBannis

      The 8.8 oz refers to weight. You’re thinking of the fluid ounce measure in a cup. Go by the weight, not the volume in a cup.

  • Candice

    Ever since I started using this recipe, I’ve stopped making my usual buttery pie crust! The plus side is that my daughter loves the left over dough, she rolls it out and I cook it for her in a pan, she then eats it with ‘zaatar’. Thanks for sharing this great recipe!

    • So happy to hear it, thanks for reporting back!

  • Added sunflower seeds and herbs as well as cracked black pepper and it’s delicious! Thanks for a great recipe!

    • Thanks for reporting back and sharing your variation!

  • Priya

    This tart crust came out great for me.Here is what I did:Made the dough as per the instructions.Then instead of rolling it out I pressed it directly into the tart pan.Left it in the fridge for just 10 min.
    And I directly baked it with the filling for around 45 min.Though it was not crunchy I liked it the way it turned out(doughy but cooked through)Thanks!! I will be using this to make my tarts.

    • I’m glad you enjoyed this, Priya, thanks for reporting back! Par-baking the crust (without the filling first) should help with the crunch, though of course this will never be flaky like a butter-based dough.

  • Hi Clotilde! I have been reading your blog for years now. Thanks so much for wonderful posts. I have just opened up a blog myself (only one recipe so far..) and I was wondering if I could use this olive oil tart recipe? I’ll state that it’s from you of course. I found gorgeous heirloom carrots at the market today, and I was going to make a vegan tart with them. I’ve made a tart with this recipe before and it tasted wonderful. Thank you!

    • Feel free to, Angela, thank you for asking! And please share the link to your post when it’s ready.

  • ada

    would the recipe work with veggie oil

    • Can you clarify what you call veggie oil ? What is it made with?

      • In the US, “vegetable oil” is a blend of soybean oil with other oils such as cottonseed (yikes!), corn, canola, safflower, coconut, sunflower, or palm oil. Not sure where Ada is located so that may mean something different for her

        • Hm. In that case, I wouldn’t recommend using it here. Best to use a good extra virgin oil from a single plant.

  • Natalie

    Hello! I was wondering, did you ever find out if this dough freezes well?

  • evan

    hi there – a second on the question about this dough freezing well – has anybody tried? i use this recipe every couple weeks or so but we want to do a whole batch of pies…thanks!

    • Although I have never tried it myself, I can’t see why it wouldn’t freeze well. It may need a little more flour on thawing, but it should otherwise be fine.

      • I just happened to see this comment now, I made this dough while ago and froze the small amount I had left over. Just the other day I unthawed it and used it again- turned out great! Just sprinkled some extra flour when rolling out :)

        • That’s great to know Felice, thanks for reporting back!

  • Ana Slavova

    I am trying this for dinner tonight with kale and other veggies. Can’t wait to taste it! Sounds like a great alternative to the pie dough!

  • Holly N

    Hi! This sounds great. What is the nutritional information on this recipe? how many calories, fat, etc??

    • I ran the recipe through the nutrition calculator at MyFitnessPal.com, and assuming you use the whole quantity (no scraps) and make eight servings out of the crust, it’s 170 calories each — 23 grams of carbs, 7 grams of fat and 4 grams of protein. Hope that helps!

  • Rachel Page

    The taste was very good. Easy to prepare. Presentation was good. The crust was delicate, <a href="tasted like a shortbread cookie.

  • The Mistress of Spices

    Hello! Can I use only all-purpose flour if that’s all I have? And if I do get wheat flour, will any kind do in a pinch? Thank you, can’t wait to try!

    • Absolutely, you can use pretty much any kind of wheat flour here, you’ll only have to adjust the amount of water to the absorbency.

      • BrightKnight

        Can I use spelt flour in stead of wheat?

        • Yes! You’ll just have to adjust the amount of water to the absorbency of your flour.

          • BrightKnight

            Thanks. I used 50% white and 50% wholemeal spelt. Didn’t have to change amount of water.

          • Thanks for reporting back!

  • fawwaz

    hey…if i want to make mini tarts and i have to fully baked as i will be puuting creamas the filling. How long do i have to cook it?

    • It depends how mini your tarts are, but you can do 10-15 minutes at 175°C and watch them closely to check on the progress!

  • fawwaz

    hey. i did the tarts and is it supposed to be hard or what? It turn out hard but still edible.. pls help! im having a practical test soon and im gonna use this tart recipe…

    • The crust is supposed to be crisp, not hard — unless they’re overbaked.

  • blima

    just made this for lemon curd tarts added a little orange juice, vanilla extract and drop of demerara sugar.
    It came out beautiful. Can’t wait to use this recipe with your measurements for savoury. Thank you

  • BriochePastry

    yay! happy to see a pastry recipe that has no eggs or butter, can use it for my next vegan tart!

  • Lydia

    Thanks for this recipe! Just made a delicious dairy-free leek and mushroom quiche with this tart crust! Really pleased this worked! L x

  • Katie

    This post may be years old, but I just had to say it’s a staple in my house! We make this once a week usually, as the crust for a tart/quiche filled with whatever is in season. It’s perfect every time :)

  • I love this idea. With a dark chocolate ganache…Délicieux!!!


  • nochipforme

    Thank You. I just signed up for your news letter and I am finding your site to be a very delicious place to traverse. I did not know that flour, by weight, is a more accurate way to measure. That makes sense, because it is really a grain ground to various degrees of fineness and the only way to ensure accurate even amounts would be to weight it. It is just one of those “Duh” moments. I like those thanx.

    • I’m so glad I could teach you something useful, that’s what I strive to do! ^^

  • Vic M.

    Hello, I just came across this recipe (looking for an alternative butter pastry recipes) and this sounds great. One question: would extra virgin olive oil work in this recipe as well? Wondering about the cooking point of the oil.

    • Yes, you can use extra virgin olive oil! In a crust like this, the oil isn’t heated like it is in a skillet.

  • Zuzia Kania

    This was delicious Thank you!! I subbed plain flour for GF flour and added 1TB flax seeds just in case the GF flour needed it, worked awesome!!! Filled it with a leek and tempeh tofu-quiche :D

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