The best part of a tart is the crust, especially when it’s flaky and flavorful. But the buttery, white flour-laden pastry isn’t the most healthy of options. Never fear, tart lovers, because we’re here to to help with this lighter version of the classic base. First, we switched out 8 tablespoons of butter for 6 tablespoons of olive oil. Then we substituted whole-wheat flour for a portion of the all-purpose white flour, which gave the crust not only a healthy boost but a heartier flavor. Because the dough is soft, it can’t be rolled out, but that’s no problem: We simply pressed it right into a tart pan. Our step-by-step photos below show how easy it can be.
1. Transfer the processed dough pieces to a 9-inch tart pan.
2. Working outward from the center, press the dough into an even layer, sealing any cracks.
3. Working around the edge, press the dough firmly into the corners of the pan with your fingers.
4. Go around the edge once more, pressing the dough up the sides and into the fluted ridges.
5. Use your thumb to level off the top edge. Use this excess dough to patch any holes.
6. Lay plastic wrap over the dough and smooth out any bumps using the palm of your hand.
MAKE IT NOW: Try your hand at this Olive Oil Tart Crust, and use it to make Zucchini, Tomato, and Ricotta Tart in an Olive Oil Crust.