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1
Sift the flour, salt, and baking powder into a mixing bowl, then add the rosemary.
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2
Transfer the flour mixture to a food processor fitted with a metal blade.
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3
With the motor running, add the olive oil, then 3/4 cup water.
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4
When the dough comes together in a ball, turn off the motor.
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5
Scrape the dough out of the food processor and knead very gently on a lightly floured board just until the dough is smooth.
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6
Do not over work or the dough will be tough.
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7
Divide the dough into two equal pieces and shape each piece into a ball.
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8
Press each ball into a disk, about 4 inches in diameter.
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9
Dust lightly with flour if the dough is sticky.
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10
Wrap the dough in plastic and let it rest for an hour or longer at room temperature.
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11
Use one dough ball for this recipe; the other can be frozen and reserved for later use.
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12
Sprinkle a small amount of unbleached flour over your work surface.
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13
Put the piece of dough on it, and lightly dust the top with more flour.
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14
Roll the dough from the center to the far edge, in one direction only, turning the dough, until it is quite thin, with a diameter of at least 11 inches.
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15
Keep dusting lightly with flour if the dough sticks.
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16
Spray a 9-inch tart pan with a removable bottom with olive oil.
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17
Gently fold the circle of dough in half and lift onto the pan, with the fold in the middle of the pan.
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18
Unfold the dough so that it covers the pan.
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19
Press gently into the pan.
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20
Using the rolling pin, roll over the tart pan to trim the edges.
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21
Preheat the oven to 375 degrees.
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22
Place the tart pan on a baking sheet and bake on the middle rack in the preheated oven for 7 minutes.
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23
Remove from oven and set aside to cool before adding the filling.
