Olive oil crostata dough. Link to the original at the end, but I tweaked it a bit and think mine is better. Terribly easy. Delicious and bakes up light and crunchy. You might remove a little sugar, it's a tad sweet even after I reduced it from the original. These are blackberry and plum.
9.4 oz flour = 2 c
1.7 oz sugar = 1/4 c
1/2 tsp baking powder
1 ea egg
1 oz water (or milk) = 2 T
2 oz olive oil = 1/4 c
4 oz jam = 1/2 - 1 c
1 ea egg for egg wash
Crystal sugar for garnish (optional)
Whisk together all dry. Whisk together all wet. Combine wet and dry until the dough forms as one. Separate dough into two pieces, smaller if you want baby-sized. Unlike other pie doughs, this can be used straight away. Or, round, flatten, wrap in plastic, chill for at least couple hours before using.
Heat oven to 400F. Roll dough to about 2mm thick. Spread the jam out to one inch from the edge of the dough. Fold the edges of the dough over the jam. It will be misshapen, ...
Olive Oil CrostataLight, 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 ...