This pastry has earned a prominent place in my kitchen repertoire because it is quicker to make than pizza dough . . . which by the way is a source of continuous experimentation at my house . . .
It forms the base to many a colorful vegetable torta, and even shapes the crust for my interpretation of the famous chard filled erbazzone. It is also the type of pastry I use to make savory crackers, flavored with anything from fresh rosemary and slivers of garlic, to grated Parmesan and coarse black pepper.
To make this pretty pastry only two things are needed: good flour and butter, preferably organic and produced close to home
Mixing the cold butter through the flour with a gentle hand helps the end result to be perfectly crumbly and delicious.
Oh . . . did I say you can replace the butter with extra virgin olive oil ? See my notes for the explanation how to replace butter with olive oil.