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    SOCIAL     / philkhoury       / philipkhoury     https://www.threads.net/@philkhoury     / philkhoury     https://www.philipkhoury.com     ** when you purchase via some affiliate links included you may help me earn a small fee