Are you looking for a wholesome, rustic tart that is also suitable for a vegan diet? This vegan spelt flour tart (known in Italy as Crostata di Farro) is the perfect solution. It’s incredibly easy to make with your Thermomix (know in Italy as Bimby), and even though it’s made without eggs or butter, it keeps all the traditional flavor. It’s ideal for breakfast, a healthy snack, or a light dessert after dinner.
The doses for this recipe are for a 9-inch (23 cm) springform pan, like the ones you can find at this link
The doses for this recipe are for a 9-inch (23 cm) springform pan, like the ones you can [find at this link].
Not only Thermomix… on GourmetDaniela you can find other pies and tart recipes that don’t necessarily require a food processor.
Place the water and brown sugar into the mixing bowl: 1 min / 60°C / speed 1.
Add the extra virgin olive oil and the corn oil: 5 sec / speed 4.
Add the spelt flour, baking powder, baking soda, and your choice of vanilla or lemon zest. Mix: 1 min / speed 5.
Wrap the dough in plastic wrap and let it rest in the refrigerator for 15 minutes.
Roll out the dough (about 3-4 mm thick) directly onto parchment paper. Transfer it with the paper into the springform pan, lining the bottom and sides. Trim any excess dough from the edges and keep it aside for decorations.
Prick the base with a fork, fill it with your favorite jam, and decorate with strips made from the leftover dough.
Bake at 180°C (350°F) for 40 minutes. Always perform the 'toothpick test' before removing from the oven. Let it cool completely before serving.
The famous 'toothpick test' is a simple yet effective way to check if your cake or tart is cooked through. By inserting a wooden toothpick into the center of the cake and pulling it out, you can see if the dough is still raw (if it comes out wet or with crumbs) or perfectly baked (if it comes out clean and dry). It’s an "old-fashioned" baker’s trick, but it never fails!
