The olive oil Italian Crostata is our take on the more classic butter one. We have used rice flour and corn starch, hence completely gluten-free and also suitable for lactose intolerant people. This combination makes the dough slightly crumblier once baked, yet very tasty and light. We filled it with lemon marmalade with a touch of fresh rosemary.

A 24-26 cm tart tin, Preparation 30 mins, Cooking 20-25 mins

  • 250 g rice flour + a bit for dusting
  • 70 g corn starch
  • 160 g brown sugar
  • 2 eggs
  • a pinch of salt
  • 70 ml light fruity Extra Virgin Olive Oil – alternative sunflower oil
  • 1 lemon zest

For the filling

  • Lemon marmalade
  • a sprig of rosemary



In a fairly large bowl break the eggs and beat them lightly, gradually adding the oil. Gently add the rice flour and mix it in a little at a time using a wooden spoon. Add brown sugar, corn starch, lemon zest and a pinch of salt, mix well.

now start kneading with your hands on a lightly floured work surface until you get a homogeneous dough.

Wrap it in cling film and leave it to rest in the fridge for 30 minutes or in the freezer for 15 minutes.

Meantime, preheat the oven to 180 C / 350 F / Gas 4.

Roll out the oil shortcrust pastry with a little flour so that it does not stick too much to the rolling pin.

Lightly oil the bottom and sides of the tart tin, spread the shortcrust pastry into the tin, make it healthy with your fingers, prick it with a fork and bake it in the static oven for about 20-25 minutes.

Take it out of the oven and stuff it with the jam and add the rosemary, put it back in the oven for 2 minutes, then take it out again. Let it cool down to room temperature before cutting it into slices.



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