Crostata is my go-to tart to make as dessert for my classes and it's also a perfect afternoon treat with your tea or coffee.
This vegan, yes vegan, version ( no eggs, no butter) is just as good.
A soft pasta frolla, fantastic for a crostata but also great for biscuits and sweets.
INGREDIENTS (makes a 20 X 4 cm round cake tin)
250 gr flour 00
125 gr brown sugar
70 gr light extravirgin olive oil
60 gr water
Zest of one lemon
6 gr baking powder
150 gr of your favourite jam
METHOD
To make the base of the vegan crostata add in a large bowl, lemon zest, sugar, water and oil. With a whisk, mix well until combined.
Add flour, baking powder and with a spoon mix well. When the flour is roughly incorporated, with your hands, finish the kneading until a smooth and soft dough is formed. (if too sticky to knead, dust your hands with flour).
Wrap it in clean wrap and let it rest in the fridge for 1 hour.
Preheat the oven to 160ºC (fan-forced).
Place the rested dough between 2 sheets of baking paper and, with a rolling pin, roll out the dough to 3-4 millimetres thick.
Lightly grease the tart tray evenly with butter or spray oil (this will prevent the tart from sticking to the tray), and place the pastry sheet into the tart mould.
Cut the excess and keep them aside.
Puncture the tart base with a fork.
Pour the jam and spread it to cover the base of the tart.
With the excess dough, you can roll it out again (with the same thickness as the tart base) and cut 1 cm wide ribbons.
Place them on top of the tart first on one way and then on the other to form a rhombus pattern.
Cook for 40 minutes or until the pastry is golden.
Once cooked, let it cool off and serve.
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