Place the flour and yeast in a large bowl and combine. Pour in the olive oil a little at a time and mix with a wooden spoon. Then pour in the water a little at a time, stirring and then use your hands to bring it together.
Flour your bench and tip out the dough. Sprinkle with salt and knead until a ball forms. About 10 minutes. (you can use a kitchaid with a dough hook if you have one)
Place in a large bowl, cover with a damp tea towel and set aside in a warm spot for an hour.
Preheat oven to 180 degrees C (350 degrees F)
Divide the pastry in two. 1/3 for the top and 2/3 for the base. Roll out pastry to fit a 30 x 20cm tart tin. Add filling and then the pastry top, trim any excess pastry and crimp edges with a fork. Cut a little cross in the centre to let out any steam. Decorate with any excess pastry if you wish.
Brush with egg and bake for 40 minutes. Allow to cool slightly and serve.