Best press in savory tart crust?

Yes Cynthia, awaiting those results!

**I take out a tablespoon of sugar, my bad!

I use Dorie Greenspan's Every Purpose Tart dough, and I just take out a tablespoon of flour. I like to add a bit of buckwheat to increase the savoriness.

Here is a press-in crust that I use for savory tarts:
2 cups flour (I use 1 Cup AP, 1 cup WW pastry)
1/2 tsp salt
1/2 cup water
1/2 cup olive oil
Simply sift the flour(s) and salt into a bowl, stir in the water and olive oil (I mix them together first). Knead for a minute or two, form into a ball, then pat into a 12 inch tart pan. I suppose it could be made in a food processor, but since it takes less than five minutes by hand, I've never bothered. Hope you like it!

Cynthia please let us know how those crusts turn out! I am getting a CSA full of greens tomorrow and that crust sounds like it should come into play!

P.S. Being made with olive oil rather than butter, I have my doubts that it's going to rollable, but I suspect it will work perfectly as a press-in crust. I'll try both, but my hunch is that the latter will work better. Depending on the results, I may consider adding an egg to it for the second test, as I read a lovely, lyrical description of an Italian crust made with olive oil that had a couple of eggs in it here: http://awaitingtable.com/2012/01/la-crostata-col-fichi-secchi-dried-fig-tart/

Funny you should ask...I've had a similar thought rolling around in my head the past few days. I especially wanted to try the olive oil angle. Here's one I'm going to try this week:
http://chocolateandzucchini.com/archives/2009/05/easy_olive_oil_tart_crust.php

This recipe has a great easy press-in crust that only has 1 teaspoon of sugar in it (which i think you could leave out). I've used it for lots of different tarts. I'd suggest you use half whole wheat and half all purpose flour, or white whole wheat flour to avoid cardboard consistency.