The English Post

Whole wheat cherry crostatas

Written by Veronica Lavenia

Whole wheat cherry crostatas are those sweet treats that bring me back to childhood. 

For me, cherries mean joy, trips to the countryside, childhood. The cherry harvest in the country is one of my most pleasant childhood memories, when I would attend the cherry harvest in the countryside with my friends. These delicious small crostatas remind me to the carefree moments in which I only needed a basket filled with fruit to make me happy. 

Crispy and tasty, these little dairy free crostatine evolve around an exquisite homemade jam with a sweetness that only these juicy fruits can give.

You can replace wholewheat Kamut flour with Farro flour or, for a gluten free recipe, brown rice flour.

Whole wheat cherry crostatas: Ingredients

Makes 4

For the Jam

500 g (17 oz) cherries

100 g (3½ oz) raw coconut sugar

The juice of 1 untreated lemon

For the Pastry

50 ml (2 fl oz) mild extra virgin olive oil

1 large free range organic beaten egg

50 ml (2 fl oz) brown rice milk (or other vegetable milk)

300 g (11 oz) wholewheat Kamut flour

Pinch of sea salt

Whole wheat cherry crostatas: Method

  1. Wash the cherries and place in a saucepan with the coconut sugar and lemon juice, cook for about 20 minutes.
  2. For the pastry: mix all the ingredients together and knead the dough until it reaches a soft consistency and compact.
  3. Roll out the dough and divide into special molds for small tarts. Cover each tart with cherry jam.
  4. Bake at 180°C (350°F/Gas 4) for 30 minutes.

Don’t miss:

Italian minestrone with pasta

Cherry white chocolate cups

Vegan chocolate strawberry cake

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.