A story on roasted pepper and goat cheese tart in Monday's food

page called for an olive oil crust, but did not include the recipe for it.

Here is that recipe.

Olive-Oil Dough

Makes enough dough for an 11-inch (27-cm) single-crust tart

You can press harder with this dough, which is meant for savoury pies and tarts, and you will need to, because it is much more elastic than a butter-based dough.

* 11/2 cups (375 mL) flour (spoon flour into a dry-measure cup and level off)

* 1/2 tsp (2 mL) sugar

* 1/2 tsp (2 mL) salt

* 1/2 tsp (2 mL) baking powder

* 1/4 cup (60 mL) olive oil

* 1 large egg, plus 1 large egg yolk

* 2 tbsp (30 mL) water

Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse several times to mix well. Add the oil, egg, egg yolk and water. Pulse 4 or 5 times, then turn dough out onto a lightly floured work surface and form it into a 1/2-inch-thick (1.2-cm) disk. (Overmixing may cause the oil to separate from the dough, making the dough hard to handle later on.)

Use immediately or wrap in plastic wrap and refrigerate for up to several days.

Approximate nutrition per serving (when crust is cut into 8 slices): 160 calories, 8 g fat, 3 g protein, 18 g carbohydrates, 1 g fibre