Light, crunchy and deeply flavorful. This olive oil crostata dough is a satisfying Italian twist on the more traditional butter pastry dough. It’s quickly become a staple in my kitchen. On a lazy Sunday, simply double the recipe and freeze the extra so you always have some on hand to make into this olive oil crostata, which is a heart-healthy, smart and satisfying choice for breakfast, after-school nosh or well-deserved midnight snack.

Olive Oil Crostata Dough

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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.

• CourseDesserts

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 Yum 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. CourseDesserts 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

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.

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