Here’s a video of me making one of my favorite things ever, an olive oil and white wine dough for a torta. As you’ll see, it’s easier and more forgiving than most tart crusts. I’ve filled in with Swiss chard, almonds, and marjoram, but you can use it for sweet stuff ,too, like pears for instance. Here’s the full recipe, and the finished tart is right below.
Erica De Mane 
Hi Erica,
I love this recipe! I can’t wait to make the crust with sweet wine and olive oil. What a great idea. I especially love your videos because they are very informal and I feel like I am in the kitchen with you. I do have one request for your video… I would love to see you take the hot yummy torta out of the oven and cut it open and take a bite.
Thanks for a great post!
Anita, I try to make the videos all one swooping move if possible. I have yet to learn how to break the action and then splice to cuts together, something I’d have to do to show the finished product. That or make another torta or whatever and show it finished. In this video I only went so far as to make ahead a rested dough to work with. But I’ll try to do more follow thrus in the future. I know it’s best to show full circle. Thanks. E