You can make a flan case using light olive oil. This pastry is not as short as traditional shortcrust and will have a firm texture that needs careful handling.
Sift 250g (2 cups) of plain flour into a bowl with a pinch of salt and make a well in the center. Whisk 4 tablespoons of water in another bowl until blended. Gradually add the oil mixture to the flour, mixing until it forms a firm dough. Knead quickly until smooth then line a 23 cm flan tin; bake it blind. Should a slight crack appear during baking, brush it over with a little lightly beaten egg white and return to a hot oven for 1-2 minutes to dry out. This helps to seal the crack and prevent the filling seeping out.
** Dessert Recipes