Olive oil quiche pastry

Ingredients

• 100 g softened butter
• 1 small cup (about 100 ml) olive oil
• 2 tbsp (30 g) yoghurt
• 1 egg
• 350-400 g plain flour (as much as the dough takes)
• 1 tsp (5 ml) baking powder
• 1/2 tsp (2.5 ml) salt

Method

1. Whisk the softened butter, olive oil, yoghurt and egg in a bowl until combined.
2. Add the baking powder and salt, then work in the flour a little at a time and knead until the dough is soft and no longer sticks to your hands.
3. Wrap the dough in cling film and chill for 30 minutes.
4. Roll the dough out on a floured surface to 3-4 mm thick (if it is very soft, press it into the tin with your fingers) and lay it in a greased 28 cm tin. Press it into the edges, trim the excess and prick the base with a fork.
5. Blind bake at 180°C for 12-15 minutes, lined with baking paper and baking beans.
6. Remove the paper and beans, add the filling and bake according to the filling recipe.

Note: Because the dough is rich, chilling the lined tin for 15 minutes before baking helps to stop it shrinking.