Taken from the Sunday Telegraph, 7 August 2005. This amazing pastry contains no egg just chickpea flour, olive oil, sea salt and cold water and makes a very easy to handle pastry that works well with savoury fillings.
1 1/2 cups besan flour
1 tsp sea salt
1/4 cup olive oil
up to 1/2 cup cold water
Preheat the oven to 180ºC. Fit the food processor with the dough blade then add the flour and salt.
With the motor running, add the oil and process until the mixture resembles breadcrumbs. Add enough water to form a dough. The dough should be slightly sticky and malleable.
Grease and flour a large flan tin, or eight small tins. On a floured board, roll out the pastry and line the tin or tins leaving a small amount of pasty hanging over the edge before trimming off any excess.
To blind bake, pierce the pastry all over with a fork. Cover the pastry with a sheet of foil and either place pastry weights or some dry beans on the foil.
Bake in the preheated oven for 10 to 15 minutes. Remove from oven, take off the foil and weights or beans and leave the pastry to cool.
This recipe was used with savoury tarts