Olive Oil Dough for Savory Tarts

This is a variation on the dough I was taught to make during my first season as a commis (chef’s assistant) at the Sporting Club in Monte Carlo in the early seventies. The recipe is one I learned in Monaco from Alexandre Frolla, who is of Monegasque descent.

The dough was used for a Swiss Chard Tart, popular in the Nice-Monaco region. We often cut it into squares and served it as an hors d’oeuvre.