This recipe is fully plant-based, wonderfully simple and so delicious!
The crust is made with orange juice and olive oil - a timeless Mediterranean pairing that bakes into a crisp, delicate pastry with the most beautiful citrusy aroma.
While crostatas are traditionally topped with a lattice crust, I love using cut-outs - I find them easier and more fun to work with.
Feel free to layer with any jam flavour you enjoy, as it’s all about personal taste. My favourites are strawberry or apricot, but any good-quality jam will work!
Ingredients
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225ml freshly squeezed orange juice (approx. 3–4 oranges)
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150ml extra virgin olive oil
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60g icing sugar
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20g baking powder
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80g almond flour
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400g plain flour
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2 tablespoons rum or cognac
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1 teaspoon vanilla extract
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1/4 teaspoon fine sea salt
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7 heaped tablespoons strawberry (or jam of choice)
Instructions
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Preheat your oven to 180°C (fan).
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In a large bowl, sift together the icing sugar and baking powder.
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Add the orange juice and extra virgin olive oil and whisk until combined.
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Add the almond flour, sift in the plain flour, and add the rum (or cognac), vanilla extract and sea salt.
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Using your hands, combine the ingredients and gently knead the dough until smooth. It should feel soft and just slightly sticky. If needed, add a touch more plain flour until it's easy to handle and roll out.
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Divide the dough: 2/3 for the base, 1/3 for the top.
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Lightly flour your surface and roll out your base dough to about 1/2cm thick, slightly larger than your tart tin (28-30cm) so it covers the edges.
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Gently press the dough into a non-stick tart tin.
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Spread the jam evenly over the base.
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Roll out the remaining dough and cut out shapes for the topping. Re-roll any leftover dough and continue cutting out shapes until all the dough is used.
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Arrange the cut-outs over the jam layer.
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Bake for 35 minutes or until lightly golden brown.
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Remove from the oven and let it cool for 5 minutes before lifting from the tin. Slice and serve.
Tips and Twists:
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Storage: Once cooled, slice and freeze portions in zip-lock bags for a sweet treat anytime. Simply defrost at room temperature for 1-2 hours before serving.
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Olive oil matters: Use a light bodied extra virgin olive oil you enjoy the taste of. I used one with top notes of citrus, which complements the flavours beautifully. For this recipe, avoid fuller-bodied EVOOs such as early harvest, as it can make the crust more dense rather than light and crisp.
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Dough texture: You may need to adjust the flour slightly depending on your olive oil and juice - just aim for a soft, workable dough that's neither too dry nor too sticky, and try not to overwork it to help keep the crust nice and delicate.
To watch the recipe reel click here.
Enjoy!
