Provençal Pastry

Pâte à l’Huile d’Olive

Preparation info

  • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

Little distinction is made, traditionally, in the south of France between noodle dough and pastry dough. For many a housewife, a pound, more or less, of flour, an egg, and a dribble of olive oil brought to the desired consistency with tepid water serves indifferently for the fabrication of noodles, ravioli, pies, tarts, and deep-fried, stuffed little fantasies. As such, it is neither very interesting as pasta nor as pastry. With a bit more olive oil, the pastry acquires personality and, for many, will be quite a new experience. It is best to prepare a relatively soft dough—it will absorb the necessary supplement of flour in being rolled out.


  • 2 cups flour
  • Salt
  • 1 egg
  • ¼ cup olive oil
  • ¼ cup tepid water
  • Flour (for rolling out)
  • Olive oil (with which to brush the pastry)


Add all the ingredients except the last to the flour in the mixing bowl, mix, first with a fork, then knead rapidly with your knuckles until consistent. Form into a ball, cover with a towel, and leave to rest for at least an hour before rolling out on a well-floured board or marble. Whatever the preparation, brush (in Provence, one smears with one’s fingers) the surface with olive oil before baking the dough.