Vegan Tart Shell
A recipe for a vegan tart shell, inspired by The Vegan Kitchen's recipe
Course: Dessert
Keyword: tart, tart shell
- 300 g Wholemeal Flour, plus extra for dusting
- 90 ml Olive Oil
- Pinch of Salt
- 60 ml Cold Water
Put the flour in the food processor bowl and add the olive oil. Blitz until it resembles fine breadcrumbs. Add 60ml cold water and the salt and pulse briefly until the mixture binds together and you have a soft, not sticky, dough. If you don’t have a food processor just put the flour in a large mixing bowl and use your fingertips to rub the oil into the flour and salt before stirring in the water and mixing well.
Turn out the pastry onto a lightly floured surface and gently bring it together into a smooth ball. For the best results, handle it lightly and do not overwork it.
Wrap the dough tightly in clingfilm and leave to rest in the fridge for 30 minutes before use.