125g (4.4 ounces or about 1 cup) unbleached white flour
125g (4.4 ounces or about 1 cup) pastry flour or whole wheat flour
1 teaspoon kosher salt
1 teaspoon herb/spice option (I used herbes de provence in one test and saffron/cumin/paprika in another. You can mix any favorite combination of herbs/spice to equal one teaspoon)
60ml (1/4 cup) Branches Olive Oil
120ml (1/2 cup) cold water
Preheat oven to 375 degrees. Lightly grease a 11-12″ tart pan.
Combine dry ingredients in medium-sized mixing bowl. Add olive oil and mix until crumbly using fork or pastry cutter. Then add cold water until just combined.
Turn out onto lightly-floured surface and knead gently 4-5 times until it forms a ball. Roll into a circle large enough to fit pan, using only enough flour to keep it from being too sticky. Most importantly, don’t overwork the dough or it will become tough, not tender. Gentle transfer to pan, trimming excess and let rest in the refrigerator for 30 minutes.
To blind-bake, prick dough with fork and place in oven for 20-25 minutes to bake thoroughly. When edges get slightly brown, the crust will be done.