Olive Oil Crostata Dough
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.
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Olive Oil Crostata Dough
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.
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| Servings | Prep Time |
| 8/10people | 30minutes |
| Cook Time |
| 40/45minutes |
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Ingredients
Dough
- 4cups all-purpose flour
- 3/4cup granulated sugar
- 1tsp baking powder
- 1pinch salt
- 1 medium grated lemon zest
- 2large eggs
- 1/2cup olive oil
- 1/4cup milk
Filling
- 2cups jam
- 2tbsp cognac or other aromatic liquor
Instructions
Dough
- 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.
- 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
- Preheat the oven to 350°F. Mix the jam and the liquor in a small bowl.
- 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.