Olive Oil Tart Dough

This dough is great because it doesn't need to be rolled out. Also, it contains no cholesterol and very little saturated fat.

1 1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1/3 cup extra-virgin olive oil
2 tablespoons ice water

Stir the flour and salt together in a medium bowl with a fork. Add the oil in a slow, steady stream, mixing with the fork as you pour the oil over the dry ingredients. The mixture should resemble pea-size crumbs when all the oil has been incorporated.

Add the water, 1 tablespoon at a time, until the dough comes together. Knead briefly to form the dough into a large ball.

Flatten the dough into a disk and place it in a 10-inch tart with a removable bottom. With your fingers, press the dough into the pan and up the sides.