An Everlasting Meal: Cooking with Economy and Grace

by Tamar Adler

Olive oil tart dough 21/2 cups all-purpose flour 1/3 cup best possible olive oil 1/2 cup ice water 1 teaspoon fine sea salt Mix all the ingredients together in a bowl. If the dough doesn’t stay together, add a touch more ice water and mix to integrate. Divide the dough in half. Roll each half into a ball, then flatten it into a disk. Save the half you’re not using. Let the half you are using sit in the refrigerator for an hour. While it is chilling, heat the oven to 400 degrees. Remove the dough and roll it into a 1/4-inch-thick round on a floured surface. Lightly grease the bottom of a 9-inch pie plate and dust it with flour. Lay the crust in the pan. Trim the excess with a sharp knife. Prick the bottom a few times with the knife’s tip. Fill the crust with aluminum foil and fill the foil with dried beans or pie weights. Cover the exposed rim of the crust with a crust guard, or make your own with a long piece of tin foil. Bake for 20 minutes. Remove the foil and pie weights but leave the crust guard, then bake for another 15 minutes. Remove from the oven.