Saturday, 9 August 2014

Basic Whole Wheat Oats Pastry Shell / Whole Wheat Tart/Pie Shell

Basic Whole Wheat Oats Pastry Shell / Whole Wheat Tart 

Pastry shell or Tart shell is a basic base to make any Tart or Quiche. It is usually cooked with loads of butter and Maida, so I did some searching and found this healthy version of Shell.

Believe you in me, this Tart also tastes just as amazing as the regular Tart shell. I plan to post the recipe of the Maida version too very soon. It is high time I need to work on my time management, these days with too many things my time management is going hay wire, need to fix it soon.


Whole Wheat Flour  - 1 Cup
Rolled Oats - 1/2 Cup (I have used Quaker)
Olive Oil - 1/3 Cup (Use Melted butter for a buttery tasting shell)
Dried herbs - 1 Teaspoon (Optional)
Garlic Powder - 1/2 Teaspoon (Optional)
Baking powder - 1/2 Teaspoon
Salt -  1/2 Teaspoon
Milk - 1/2 Cup (Can use water too)


  • Dry roast the Oats for couple of minutes and then grind it into a powder.
  • To this mix all the ingredients except milk and Oil
  • To this mixture, add butter and oil and rub it in till it looks like bread crumbs.
  • To this add milk little by little and knead it into a smooth dough
  • Cover it with a cling film and rest it in refrigerator for 15 minutes. You can skip this step, if you are pressed for time.
  • Now take a tart tin or Pie dish and slightly grease it with butter or oil
  • Roll the prepared dough into  big circle and place it on the Tart tin and cut off the extra edges.
  • Poke the Tart shell using a fork so the base is crispy.
  • Bake it for 10-15 minutes at 200C or it is golden brown.
  • Using this we can prepare Quiche, Tarts or Pie. 


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