Butter-free tart
- Lactose Free
- Vegetarian
- Energy Kcal 878
- Carbohydrates g 158.7
- of which sugars g 81.2
- Protein g 13
- Fats g 21.3
- of which saturated fat g 4.37
- Fiber g 3.8
- Cholesterol mg 117
- Sodium mg 67
- Difficulty: Average
- Prep time: 40 min
- Cook time: 40 min
- Serving: 6
- Cost: Low
- Note + 2 hours of rest in the refrigerator
PRESENTATION
So here's the thing, this butter-free tart is something special. Coming straight from Central Italy, the locals really, really love this fragrant and tender crust. And, no butter needed! High-quality olive oil does the trick—making this dairy-free tart friable and aromatic—you know, a lighter twist on the classic. When you bake it, it turns a lovely golden color, filling your kitchen with this amazing crostata-like scent. Really good stuff.
For those on the hunt for a vegan tart or just a lighter option for breakfast or a snack, this one’s a winner. Central Italian bakers have a knack for this, using their fave jams—apricot, cherry, or whatever floats your boat—making each slice a delightful surprise. Pretty much.
Now, in Central Italy, they've got these tricks to keep the dough together, like letting it rest just right. This technique? Keeps the crust intact when you slice it, giving you that crumbly bite Italian tarts are known for. Can't go wrong with that.
You can totally swap out different fillings, or maybe toss in some nuts or citrus zest for a kick in your butter-free tart. With everyone leaning toward lighter baked goods these days, recipes like this oil-based tart crust are popping up all over—cookbooks, family kitchens, you name it. It's a fantastic choice for a quick breakfast or paired with coffee in the afternoon.
Thing is, this healthy tart recipe is not only simple but also a solid pick if you're craving a light, aromatic dessert with that authentic Central Italian vibe. If you’re feeling adventurous, you might want to explore other non-dairy ideas, like an eggless tart or some plant-based treat. Whether for a family get-together or just a cozy afternoon snack, this butter-free option is bound to impress with both taste and simplicity. And the sauce? Totally optional.
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- INGREDIENTS
- Ingredients for a 9-inch diameter tart pan
- Type 00 flour 3 ½ cups (430 g)
- Extra virgin olive oil 7 ½ tbsp (100 g)
- Eggs 3.9 oz (110 g) - (about 2)
- Egg yolks 1 ⅓ tbsp (20 g) - (about 1)
- Powdered sugar 1 ¼ cup (150 g)
- Water 4 tsp (20 g)
- Potato starch 1 ⅛ cup (150 g)
- Baking powder 1 tsp (5 g)
- Black cherry jam 2.1 cups (500 g)
How to prepare Butter-free tart
To prepare the butter-free tart, start with the pastry: in a bowl, pour 2 whole eggs plus 1 yolk (for a total weight of 130 g, about 4.6 oz), then beat with a whisk and add the 1 tbsp (0.7 oz) of water 1, also pour in the olive oil 2 while stirring vigorously. At this point, incorporate the powdered sugar gradually 3 and continue to beat with the whisk.
Then, still in the same bowl, sift the flour 4, potato starch and baking powder for desserts 5. Work the ingredients with your hands to combine them 6.
Once you have gathered all the ingredients 7, transfer the dough to a floured surface and knead by hand vigorously 8 until you have obtained a smooth and compact dough that you can shape into a sphere 9.
Cover with plastic wrap 10 and let it rest in the refrigerator for at least 2 hours. After the 2 hours, the butter-free pastry is ready to be rolled out. With a dough scraper, cut off 1/3 of the dough 11 and keep it aside covered with plastic wrap. Lightly dust the work surface with flour and roll out the remaining 2/3 of the dough with a rolling pin 12.
You should get a round sheet about 1/5 inch thick 13. Carefully roll the pastry sheet around the rolling pin 14 and then unroll it onto a 9-inch tart pan 15: if you are using a perforated pan, there will be no need to oil it, otherwise, you can lightly oil the pan before laying out the base.
Apply gentle pressure to adhere the bottom and sides, then use a knife to trim off the excess dough from the edge 16. At this point, prick the base of the tart shell with a fork 17. Place the tart pan in the refrigerator, meanwhile take the reserved quarter of dough, roll it out with the rolling pin to a thickness of about 1/8 inch 18.
then with a 9-inch round cutter, cut out a circle 19, proceed by cutting another circle inside with a smaller cutter, 7 inches in diameter 20. This way, you will have a 9-inch diameter ring and an 7-inch diameter disc of pastry 21.
Carefully transfer the ring onto a tray lined with parchment paper 22 and place it in the refrigerator to firm up. Meanwhile, with a fluted pastry wheel, cut 1/2-inch strips from the pastry disc (23-24).
Now retrieve the tart pan and fill the base with jam, taking care to spread it evenly and level the surface with the back of a spoon 25. Once done, apply the strips of dough spaced well apart on the tart, securing the ends to the edge 26; cross the strips to create a diamond pattern 27.
At this point, complete by applying the pastry ring you have kept in the refrigerator, to create a frame and make sure to adhere well to the edge (28-29). Bake the tart in a preheated oven, on the second-to-last rack of the oven at 350°F for 35 minutes. After 35 minutes, move the baking sheet to the top rack to lightly brown the surface for 5 minutes. Once baking is complete, turn off the oven and open it, allowing the tart to cool slightly in the oven. Once slightly cooled, remove and unmold the butter-free tart 30!