OLIVE OIL TART CRUST (Gluten Free)
1 Cup (Cranberry) Bean Flour
1/2 Cup Soy Flour
1/2 Cup Extra Virgin Olive Oil, Frozen
1/2 teaspoon Salt
1/4 Cup Ice Water
Freeze pre-measured olive oil in a small bowl.
Measure flours into the bowl of a food processor, pulsing to sift.
Add the salt and frozen olive oil.
Combine until mixture resembles coarse crumbs.
With the motor running, add the water 1 tablespoon at a time.
Stop once about half of the water has been added to begin checking the consistency of the dough by pinching the crumbs. The dough should hold together but not be sticky.
Add the remaining water as necessary.
Bring the dough together into a ball, then flatten it into a disk.
Wrap in cling film and refrigerate for a minimum of 15 minutes.
Preheat the oven to 350ºF.
Roll the chilled dough 1/8″ thick to fit a 10″ tart pan.
Fit the dough in the pan and dock the dough with a fork.
Line the dough with a circle of parchment.
Add dried beans or pastry weights.
Blind bake for 12 minutes and allow to cool in the oven slightly before removing.