Butter and Egg-Free Tart

Name: Butter and Egg-Free Tart
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: Type 00 flour 4 cups; Whole cane sugar 1 cup; Sunflower seed oil ½ cup; Water (at room temperature) 6.1 tbsp; Lemon peel to grate ½; Orange peel to grate ½; Baking soda 1 pinch; Fine salt 1 pinch; Raspberry jam 1.1 cups

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556

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 556
Carbohydrates g 95.6
of which sugars g 47.9
Protein g 7.2
Fats g 16.1
of which saturated fat g 1.85
Fiber g 2.6
Sodium mg 160

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 8
Cost: Low
Note + the resting time of the dough in the refrigerator (at least 1 h)

PRESENTATION

If you're hunting for a fresh twist on the classic Italian jam tart, this vegan crostata is really, really the way to go. To be honest, it skips the usual butter and eggs—making it a dairy-free crostata that still captures the essence of Italian tradition. And look, instead of regular sugar, we use whole cane sugar. Why? Well, it adds this rustic texture and caramel aroma to the crust. So good. This creates a tender, slightly crumbly base that perfectly holds a thick layer of raspberry jam. You still get that sweet and slightly tangy flavor, but with a completely plant-based twist.

All over Italy, crostatas are filled with different jams, and this version gives you that same flexibility—apricot, cherry, or even fig. So good. Creating an eggless crostata that’s this moist and satisfying is surprisingly easy. Really, even for non-vegans. It's perfect when you've run out of eggs or are baking for friends who can't have dairy. Not only does it make a vegan dessert that ticks all the boxes, but it is a super way to try something new that still feels homey and golden.

The use of olive oil keeps it light yet rich enough that nobody misses the traditional version. This healthy crostata is ideal for spontaneous dessert cravings or as a lovely breakfast treat with coffee. It's amazing, really, how well this plant-based tart fits into any occasion—plus, it pairs beautifully with various jams based on what you have at home. So here's the thing: whether you call it an olive oil crostata, a no-butter crostata, or your new favorite Italian fruit tart, it maintains that Italian heart. And you know what? It offers a fresher, more flexible approach. This recipe not only respects the roots of the crostata but also embraces modern dietary preferences, making it a fantastic addition to any meal or gathering. No question.

INGREDIENTS

556

Calories per serving

For the shortcrust pastry (for a 8x11 inch pan): Type 00 flour 4 cups (500 g); Whole cane sugar 1 cup (200 g); Sunflower seed oil ½ cup (125 g); Water 6.1 tbsp (90 g) - (at room temperature); Lemon peel ½ - to grate; Orange peel ½ - to grate; Baking soda 1 pinch; Fine salt 1 pinch

For the filling: Raspberry jam 1.1 cups (300 g)

Preparation

How to prepare Butter and Egg-Free Tart

To make the butter and egg-free tart first prepare the shortcrust pastry: pour the whole cane sugar into the bowl of a stand mixer fitted with a paddle attachment 1, then add the water 2 and the grated lemon zest 3.

Add also the grated orange zest 4 and salt 5. Turn the mixer on low speed and mix for a minute, then pour in the vegetable oil 6.

Add the flour and baking soda 7 and mix everything with the paddle until you get a soft and homogeneous dough 8. Transfer the dough onto the work surface, form it into a loaf and wrap it in plastic wrap 9. Let the shortcrust pastry rest in the refrigerator for at least an hour.

After the resting time, roll out the shortcrust pastry on a slightly floured surface to a thickness of about 1/8-3/16 inch 10. You can alternatively roll it out between two sheets of parchment paper. Roll the pastry onto a rolling pin and unroll it over a 8x11 inch rectangular pan 11. Press with your fingers to adhere it to the base and edges 12 and trim the excess pastry with a knife.

Fill the shortcrust shell with raspberry jam spreading it with the back of a spoon 13. Quickly knead the pastry scraps again, roll it out again to a thickness of 1/8-3/16 inch and cut strips about 1/2 inch wide 14. Place the pastry strips over the jam first in one direction and then in the other 15.

Remove the excess pastry 16 and bake the tart in a static oven at 350°F for 30 minutes 17. Once cooked, take it out of the oven and let it cool in the pan 18. Your butter and egg-free tart is ready to be served!

Storage

The butter and egg-free tart can be stored at room temperature for about 3 days, covered with a dome.

Tip

If you wish, you can add some chopped nuts to the jam for a crunchy note!

You can replace the jam with Pastry cream and follow the same recipe, or you can proceed with blind baking and then fill the tart with spreads.

If you prefer, you can use granulated sugar instead of whole cane sugar, but you will get a less aromatic taste.

If you don't have a stand mixer, work the dough by hand as quickly as possible to avoid forming the gluten structure.

For the translation of some texts, artificial intelligence tools may have been used.

Butter and Egg-Free Tart

PRESENTATION

INGREDIENTS

How to prepare Butter and Egg-Free Tart

Storage

Tip

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