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Today we teach you how to prepare the perfect base for a savory tart. We will use extra virgin olive oil so the result can only be exceptional.
The good thing about this base is that on it we can put our favorite ingredients: cheeses, vegetables ... Also, once baked, can be frozen.
Try it with a simple stirred of mushrooms or with some fresh lettuce leaves, tomatoes and fresh cheese. The possibilities are endless.
Oil dough for savory cakes
A very simple base with which to make a savory cake
- ascen jimenez
- Kitchen: cuisine
- Recipe type: masses
- Calories: 320
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 300 g flour
- 100 g of extra virgin olive oil
- 100 g of hot water
- 1 teaspoon of salt
- 1 teaspoon Royal type yeast
Preparation
We put the flour and yeast in a bowl.
We add the oil.
We incorporate the water and salt.
We mix first with a wooden spoon and then knead everything with our hands.
We roll out the dough with a rolling pin.
We place the dough in our mold of 26 or 28 centimeters in diameter.
We place the edges, trimming the dough if necessary.
We prick the extended dough with a fork.
We bake at 180 for approximately 30 minutes.
We take our base out of the oven and let it cool.
We unmold and we have it ready to prepare the savory cake with our favorite ingredients.
More information - Stirred of mushrooms
Congratulations on the recipe! I would love to be able to make it but gluten free. What kind of flour or flours could I use ???
All the best
Hello Maria!
I would put 200 g of gluten-free flour (from the preparations that are found) and 100 very fine rice flour. Then maybe you have to slightly modify the amount of water, as you see the dough ... You'll tell me.
A hug!
this dough is GREAT! I use it for the cake and also for the cookies and the copetin, I just divide the dough, to one piece, I put grated cheese and a little pepper, and to the other one, I add the seasoning for pizza, some spectacular cookies come out !!
Ohhh, I loved the cookies. Thanks for sharing, Ada!
Sounds great to me, I'll use it for a pie, salty, great thanks
Good, Loli. I hope you like it.
A hug!
Is this recipe only for a single pascualina tapa?
is it cooked without stuffing?
That's right, Marisa. I hope you like it