Best press in savory tart crust?
I hate rolling pie crust. Pastry is my nemesis. I tried to adapt Dorie Greenspan's sweet press in tart crust for a savory tart and it turned out to have the consistency of cardboard. I would love a recipe for a mostly whole wheat crust that can be made in the food processor and pressed in. Something easy and no fuss. With olive oil,maybe? Ideas?