How to make a flaky pastry with Extra Virgin Olive Oil

A NEW WAY TO BAKE : FLAKY PASTRY 
 
This pastry dispels a number of commonly held beliefs. The results and ways of working with it made me completely rethink the way I thought that butter and other solid fats work in traditional pastry. It appears to me that the fat stops the dough from wanting to form, and the moisture does the opposite and simultaneously binds the dough through its interaction with the gluten.  This paradox creates layers and a dough that doesn’t want to combine, but rolling between two sheets of baking parchment makes easy work of this. This pastry can be baked on its own without weights or baking beans if the tart shape has gently sloping sides, but if it has sharp sides then do blind bake it.  Flaky pastry works great for pies with and without lids and any tart with a rich filling (I always bake mine first before the filling, even if it needs to be baked again). Oil wise, feel free to use any kind – I love using extra virgin olive oil for all my tart cases. 
 
RECIPES
This is the tutorial that loads via QR code from my book: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts  
https://geni.us/ANWTB 
 
INGREDIENTS NEEDED:- 
plain (all-purpose) flour 
fine salt 
caster (superfine) sugar 
cold-pressed oil 
sweet potato, cooked and cooled 
water, cold 
 
EQUIPMENT 
digital scales https://amzn.to/3Oqs8vF   
bowl https://amzn.to/3DrEDke 
silicone spatula https://amzn.to/3On2yaR 
whisk https://amzn.to/3Qa95H7 
serrated knife https://amzn.to/3Os8788 
rolling pin https://amzn.to/45emYIF 
parchment paper 
baking beans or rice 
cling film (plastic wrap) 
23cm (9in) tart case https://amzn.to/3OqdAMr 
or 
individual tartlets 
 
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