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vegan Italian crostata
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5 from 14 votes

Vegan Crostata - Italian Recipe

How do you make vegan crostata? In this blog post we will show you how to make a vegan crostata, just like the one made in Italy. And because we love crostata so much, we made 3 different variations: a classic strawberry jam crostata, a wholegrain crostata with apricot jam and an oatmeal crostata with blueberries. Our favourite? Oats and blueberries!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: Italian
Keyword: Plant-Based, Vegan
Servings: 12 slices
Calories: 227kcal
Author: Nico

Equipment

  • Pie dish 9 to 10 inches (24 to 26cm) easiest if with removable base.

Ingredients

  • 350 g rolled oats or wholegrain flour or all-purpose flour
  • 130 g sugar unrefined or white
  • 80 g cold water
  • 65 g sunflower seed oil
  • ½ lemon zest + juice
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 teaspoon baking powder
  • 500 g fresh blueberries + 3 tablespoon sugar
Metric - USA

Instructions

  • If you use rolled oats, blend the oats in a blender until you get a fine oat flour. Set aside.
    If you use fresh blueberries, add them to a bowl with 3 tablespoon of sugar and the juice of half a lemon. Give it a stir and set aside to marinate.
    marinate the blueberries with lemon and sugar
  • In a large bowl, add sunflower seed oil, water, sugar, lemon zest, vanilla extract and with a spatula stir well until the sugar is dissolved in the liquids.
    mix the wet ingredient for the crostata
  • Add the oat flour (or any other flour of your choice), the salt, and the baking powder all at once and mix with a spatula.
    adding the dry ingredients for the vegan crostata
  • When the dough is hard enough, knead with your hands for a minute to bring everything together. Do not over-mix.
    kneading the shortcrust pastry
  • Let the dough rest in the refrigerator for 20 minutes. You can put it back into the bowl and cover with a kitchen cloth. Then prep the pie dish by greasing it with oil. Then dust it with flour. We use a 10 inch (24 cm) pie dish.
    oil and flour the pie dish
  • Preheat the oven at 360˚F (180˚C). Then take ¾ of the dough, shape it into a ball, then flatten it to 4 to 5 mm (around ⅛ of an inch) thick.
    flatten the dough
  • Roll the dough around the rolling pin to lift it, and place it into the pie dish. Trim the excess. With a fork, make some whole into the base of the pie.
    put the rolled dough into the pie dish
  • Add the fresh blueberries and spread them around the base.
    NOTE: If you are using store bough jam, then pour it into a bowl first, and stir it around to make sure it's smooth.
    add the fresh blueberries
  • Take the rest of the dough (you should have ¼ left) and roll it flat in a rectangular shape on your table. Then with a sharp knife, cut nine stripes, ½ inch wide (1 to 1.5 cm thick).
    roll the rest of the dough to make the stripes
  • Position the first 4 stripes on the pie at equal distance from each other. Then position the other 3 or 4 stripes on top of the others diagonally. Now seal the pie by pressing with your fingers where the stripes meet the edge of the pie. Brush the top of the crostata with some water or plant milk.
    cover the crostata with dough strips
  • Bake for about 40 min if you use oat flour or wholegrain flour. And around 30 if you use all-purpose flour. The pie is ready when slightly golden on top. Let the crostata cool down completely before cutting it and eating it.
    bake in the oven and serve

Video

Notes

MEASUREMENTS
We recommend using the metric system for this recipe.

Nutrition

Calories: 227kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Potassium: 211mg | Dietary Fiber: 4g | Sugar: 15g | Vitamin A: 23IU | Vitamin B6: 1mg | Vitamin C: 6mg | Vitamin E: 3mg | Vitamin K: 9µg | Calcium: 48mg | Folate: 12µg | Iron: 1mg | Manganese: 1mg | Magnesium: 43mg | Zinc: 1mg