olive oil pastryrating:
A handy alternative should you find yourself out of butter at a crucial moment, this pasty comes out crisper than pastries made with butter, lard or margarine. It is particularly suited to savoury flans and quiches.
4oz plain flour
3 tablespoons olive oil
salt to taste
water to mix
In a food processor, mix together the oil and the flour and a pinch of salt. Rather than breadcrumbs, the mix looks more like couscous.
Add the water little by little until the mix holds together.
Chill the pastry before either pressing into a flan dish or rolling out. If you can make it a day in advance, so much the better.