Olive Oil Crostata

Olive Oil Crostata Dough
Print Recipe
Light, crunchy and deep in flavor. This olive oil crostata dough is a great italian twist on the traditional butter crust. It has quickly become a staple in my kitchen. Don't use sugar for a savory version, like a spinach or zucchini tart.
Servings Prep Time
8/10 people 30 minutes
Cook Time
40/45 minutes
Servings Prep Time
8/10 people 30 minutes
Cook Time
40/45 minutes
Olive Oil Crostata Dough
Print Recipe
Light, crunchy and deep in flavor. This olive oil crostata dough is a great italian twist on the traditional butter crust. It has quickly become a staple in my kitchen. Don't use sugar for a savory version, like a spinach or zucchini tart.
Servings Prep Time
8/10 people 30 minutes
Cook Time
40/45 minutes
Servings Prep Time
8/10 people 30 minutes
Cook Time
40/45 minutes
Ingredients
Dough
  • 4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 medium grated lemon zest
  • 2 large eggs
  • 1/2 cup olive oil
  • 1/4 cup milk
Filling
  • 2 cups jam
  • 2 tbsp cognac or other aromatic liquor
Servings: people
Units:
Instructions
Dough
  1. Pulse the flour, sugar, baking powder and salt in a food processor until combined. With the motor running, add the lemon zest and then the eggs, 1 at the time, followed by the olive oil and the milk in a steady stream, mixing until the dough just begins to hold together.
  2. Shape the dough into 2 disks. Wrap each in plastic wrap and refrigerate for at least 1 hour or up to 3 days or freeze for up to 3 months.
Crostata
  1. Preheat the oven to 350°F. Mix the jam and the liquor in a small bowl.
  2. Roll out 1 disk of the olive oil dough to 1/8 inch thickness. Transfer to an unbuttered 9-inch round pie plate or tart pan. Fill the pastry shell with the jam mixture and then roll out the second disk of olive oil dough, again to 1/8 inch thickness, and cut out strips. Weave the dough strips in lattice fashion over the jam filling. Bake until golden, 40 to 45 minutes.
Share this Recipe
No comments yet.

Leave a Reply