Most Delicious Vegan Crostata You Have to Try
This vegan crostata recipe was first published on December 21, 2024.
If I think of a dessert that a classic, rustic, versatile and so simple, I only think of crostata! This vegan crostata is a take on this delicious and simple dessert that Italian love, perfect to cater for everyone vegan or dairy free!
Imagine a delicious crumbly shortcrust pastry shell filled with tasty vegan jam and covered in shortcrust pastry stripes, chef’s kiss! Now think of this vegan crostata beside a cup of tea or on its own after dinner, the best way to treat yourself. If you know us, you know how much we love a lemon crostata or these delicious Italian crostata ricotta e pere, so you know you will be in for a treat!
What is a crostata?
Crostata is an Italian baked tart or pie, usually made with shortcrust pastry. It’s a classic dessert that is widely popular in Italy and known for its simplicity and versatility. You will find every region and town having their local version of it.
Crostata has existed since Roman times, or at least we can trace back something very similar to it. It was often filled with honey and fruit. Then they became more elaborate during the Middle Ages, when sugar, spices, and dried fruits were added.
The modern crostata we know was first included in books in the 15th century such as Libro de Arte Coquinaria by Maestro Martino. These recipes included both sweet and savory variations. The vegan crostata we are going to make today is the perfect dessert version to offer at any gathering, a crunchy outer shell filled with delicious jam.
What is the meaning of the word crostata?
The word crostata comes from the Latin word ‘crusta’ which means ‘crust’, referring to the outer layer or shell base that defines crostata. Then it evolved to the modern word ‘crostata’ to describe a tart with an outer shell usually made of shortcrust pastry and filled.
What ingredients do I need for this vegan crostata?
- all purpose flour: forms the base of the shortcrust dough, gives structure and texture to the crust.
- caster sugar: sweetens the dough without overpowering it.
- salt: balances the sweetness and enhances flavors.
- baking powder: adds a touch of lightness to the dough, preventing it from being too dense.
- lemon zest: adds a bright, aromatic flavor to the dough.
- vegan butter: replaces traditional butter, providing richness and flakiness.
- vanilla extract: adds depth of flavor to the dough, complementing the jam.
- cold water: this will help the dough come together.
- vegan jam: yes, not all jam and preserves are vegan, some contain gelatin, which can contain animal products. You can pick whichever flavour you love most, we went for plum!
How do I make vegan crostata?
To make vegan crostata, you start by making the vegan shortcrust pastry. In a large bowl mix the flour, sugar, salt, baking powder and lemon zest. Then add the chilled vegan butter cut into cubes and combine it with the dry mix.
Then add the vanilla and water, and mix everything until you form a ball that is just about smooth (just be sure not to overwork it). Cut the dough into two pieces: a larger one that you will use for the shell of your vegan crostata and a smaller piece to create the lattice on top.
With a rolling pin, roll both of them into 2 cm disks and cover them with cling film. Refrigerate for 2 hours or overnight (this time in the fridge will help your crostata keep its shape better and also be easier to roll later!).
When ready, preheat your oven to 170 C. Roll both disks to 5-6 mm and grease a 23 cm diameter cake tin, or use some parchment paper. Cover the bottom with the larger piece of dough. Then fill the shell with your favourite jam. With the remaining dough, create strips and place them like a lattice on top. You can use some vegan milk to brush the lattice on top.
Chill your crostata for 10 minutes and then bake for 35-40 minutes. Cool completely before serving and enjoy your vegan crostata with a cup of tea or on its own!
Should I blind-bake my vegan jam crostata?
It’s not required to blind bake in this instance as jam and preserves are usually thicker in density and won’t make your crust soggy with liquid. Even for savoury fillings, no blind baking is required.
In case you are using this vegan crostata recipe as a base for making a different one filled with anything like creams or with fresh fruits, ricotta or custard, blind baking is recommended as the filling is liquid and will get your shell soggy.
Most Delicious Vegan Crostata you Have to Try
Ingredients
- 360 g all purpose flour
- 70 g caster sugar
- pinch of salt
- 1/2 tsp baking powder
- zest of 1 lemon
- 190 g vegan butter
- 1/2 tsp vanilla extract
- 2 1/2 tbsp cold water
- 350 g vegan jam
Instructions
- In a bowl mix the dry ingredients: flour, sugar, salt, baking powder and lemon zest.
- Add the butter cut into cubes to the mix and combine.
- Then add the vanilla and water, and mix until it forms a ball that is just about smooth (make sure not to overwork it!).
- Cut the dough in two a larger piece for the bottom and a smaller piece for the top. Roll them into 2cm disks and cover with clingfilm and refrigerate for 2 hours or overnight.
- When ready, pre heat your oven to 170C.
- Roll the dough disks to 5-6 mm, grease a 23 cm diameter tin and cover with the bottom piece of dough.
- Fill the shell with jam, then cover it with strips of dough, and place them like a lattice on top. Chill for 10 minutes.
- Bake for 35-40 minutes and cool completely before serving. Enjoy your vegan crostata on its own or with a cup of tea!
What is the difference between a crostata and a galette?
The main difference between a crostata and galette is not in the countries that they come from -Italy and France- but in the base that is used. While crostata is popular for its crumbly shortcrust pastry outer shell, a galette is usually made with a more buttery and flaky dough.
Crostata is baked in a tart pan and most times has a lattice top or some sort of pastry decor, while the galette tends to be free-form and the edges are folded over the filling. They can both have a sweet or savoury filling.
What other crostata fillings can I try in an Italian crostata recipe?
There are plenty of fillings you can try that are vegan and non vegan, some more classic and some more extravagant and savoury ones:
- Mixed Berry Jam: a combination of raspberry, strawberry, and blackberry jam creates a sweet-tart filling.
- Apricot jam: the perfect way to welcome the warmer season.
- Lemon Curd: perfect for a zingy and refreshing crostata.
- Apple Cinnamon: thinly sliced apples, mixed with brown sugar, cinnamon, and a bit of butter, baked to perfection. Pr with ginger apple for an even more autumnal flavour.
- Apricot Crostata: this is a classic for Italian crostata.
- Lemon Crostata: perfect combination of crumbly pastry with the tanginess of lemon.
- Peach and Amaretto: fresh peach slices combined with a splash of Amaretto and a sprinkle of brown sugar.
- Peach curd: This is one of the best recipes you can try.
- Vegan clementine curd: perfect for winter or during the Christmas holidays or this passion fruit curd.
- Plum and Vanilla: ripe plums cooked with a hint of vanilla and sugar until soft.
- Fig and Honey: a rich and earthy filling made with fresh figs, a drizzle of honey, and a touch of orange zest.
- Hazelnut Chocolate Spread: a classic, indulgent choice (like Nutella) for chocoholics.
- Pistachio Cream: a rich pistachio paste mixed with sugar and cream or one with almond cream;
- Vanilla Pastry Cream: a smooth custard base that pairs wonderfully with fresh fruit.
- Crema Pasticcera: a classic in Italy!
- Ricotta and Orange Zest: a lightly sweetened ricotta filling with a touch of citrus.
- Goat Cheese and Honey: a creamy and tangy combination, topped with walnuts or figs.
- Ricotta, Spinach, and Sun-Dried Tomato: a savory Mediterranean-inspired option.
- Caramelized Onion and Gruyere: a deeply flavorful filling for a savory crostata.
What other sweet Italian recipes can you recommend?
- tiramisu in a glass the easiest and most delicious among Italian dessert for any coffee lover;
- frollini, easy and so scrumptious + add chocolate on top for an even more indulgent buttery biscuit;
- montebianco if you love chestnuts and sweets, this is the one to try;
- ciambelline al vino if you love wine and have a sweet tooth, this is the one;
- amaretti sardi: crunchy on the outside and soft on the inside;
- lemon sorbet just clean your mouth with something indulgent and tangy;
- torta paradiso recipe the softest cake on earth with a delicious cream filling;
- baked bigne filled baked pillows to indulge in and ask yourself why you haven’t tried them earlier;
- baci di dama mouth sized and most delicious for any hazelnut and chocolate fans!
- torta tenerina: most delicious and simple chocolate cake!
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