Recipe: Greek Piecrust

Greek Piecrust

Makes 2, 10 inch crusts

Quiche may sound out-dated, but a nice custardy, savory tart makes a delicious meal. There are two deterrents when it comes to making a tart for dinner: first, you have to make a crust, and second, if you are interested in healthy eating, the crust usually has a lot of butter. This crust will solve both problems. It's incredibly easy, and there are only 3 tablespoons of olive oil in 2 crusts. You can make them and put one in the freezer for a later date. It's crisp rather than crumbly; be warned that the edges will be quite hard, so you will need a serrated knife or a pizza cutter to slice the tart. But the crust underneath the filling will have a somewhat bready, thin pizza-crust quality. It works equally well with unbleached white flour, half unbleached and half whole wheat, or whole wheat pastry flour.

2 1/4	cups unbleached white flour, or 1-1/4 cups unbleached white and 1 cup whole wheat or whole wheat pastry*, plus unbleached flour as necessary for rolling out the dough

1/2	teaspoon salt

2	teaspoons baking powder

3/4	cup water

3	tablespoons olive oil

Get out the following equipment: A mixing bowl and fork (or an electric mixer); a dry and liquid measuring cup; measuring spoons; a heavy rolling pin; 1 or 2 10-inch tart pans or pie dishes.

*-Measure the flour by spooning it into measuring cups, then leveling it off with a knife, not by scooping, or the dough will be too dry.

1. In a bowl or in the bowl of an electric mixer, mix together the flour, the salt, and the baking powder. Make a well in the center and add the water and olive oil. Mix together with a fork, or if you are using an electric mixer, with the paddle attachment, until the ingredients are thoroughly combined.

2. Turn the dough out onto a lightly floured surface and knead about until smooth, not more than a minute. Divide the dough in half. Press each half into a circle, about 4 inches in diameter. Dust with flour if the dough is sticky. Wrap tightly in plastic and place in a plastic bag. Refrigerate for 15 minutes, or up to 3 days (the dough can also be frozen for up to a month). Roll out each piece of dough on a lightly floured surface, dusting both sides of the dough with unbleached white flour as necessary to prevent it from sticking to the surface or to your rolling pin, into a thin 12-inch round. Spray or brush tart pans with olive or vegetable oil. Line the tart pans with the dough and pinch an attractive edge around the rim. Wrap in plastic wrap and foil (to secure the plastic) and refrigerate or freeze until ready to use.

Advance preparation: The dough will keep for 3 days in the refrigerator and can be frozen. Remove from the freezer very shortly before pre-baking.