Ingredients
The following ingredients have 8 Servings
- 210 g organic, unbleached all-purpose flour (I used organic type 0)
- 25 g unsweetened cocoa powder
- 100 g raw cane sugar
- 80 g extra virgin olive oil
- 1 egg + 1 egg yolk, organic, free-range
- 1 tsp baking powder
- 1/4 tsp cardamom
- 1/4 tsp cinnamon
- 1 organic lemon, the zest
- 2 Tbsp organic chocolate hazelnut spread (if too thick, melt it in the microwave for a few seconds), optional
- 1 jar cherry jam (I used my dad's homemade)
Instruction
- In a large mixing bowl, or in the bowl of a stand mixer, add flour, cocoa powder, sugar, cinnamon, cardamom, baking powder, the whole egg, the yolk, the grated lemon peel, the olive oil and work everything with your hands (or with the mixer paddle) until you get a smooth and homogeneous dough.
- Shape the dough into a ball, flatten it, then wrap it in plastic and let it rest in the refrigerator for 1-2 hours. It will be oily and shiny.
- Preheat the oven to 350°F (180°C). Oil and flour a 24-cm (9-inch) tart pan.
- Dust a work surface with flour, cut and set aside 1/4 of the pastry (you will need it to cut out the shapes for the top of the crostata, or for a lattice top). Using a floured rolling pin, start stretching the pastry. I found it hard to roll so I did not stretch it all the way, instead, I put it in the pan and used my fingers to press it into the bottom and up the sides of the tart pan. Let it sit in the fridge for half an hour.
- Roll the rest of the dough and cut out any shape you like, I made smaller and bigger flowers and small rounds.
- Prick the pastry bottom with a fork, spread a layer of chocolate hazelnut spread and on top of that, a layer of cherry jam.
- Top with the cut-out shapes you did, or a lattice top, then bake in the preheated oven for about 30-35 minutes.
- Let cool on a rack, dust with icing sugar before slicing and serving.
