Lemon-Olive Oil Crostata

A rustic free-form Italian tart with a tender olive-oil pastry and a bright, custardy lemon filling.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup sugar, plus more for the filling
• 1/4 teaspoon salt
• 1/3 cup extra-virgin olive oil
• 1 large egg plus 1 yolk
• 3 tablespoons cold water
• 4 large eggs (for filling)
• 1 cup sugar (for filling)
• 2/3 cup fresh lemon juice

Grated zest of 2 lemons

• 4 tablespoons unsalted butter, melted
• Powdered sugar, for dusting

Directions

1. Whisk together the flour, 1/3 cup sugar, and salt. Stir in the olive oil, egg, and yolk, then add the cold water and bring together into a dough. Wrap and chill 1 hour.
2. Preheat the oven to 375F. Roll the dough into a rough 13-inch round on parchment and transfer to a baking sheet.
3. For the filling, whisk the 4 eggs with 1 cup sugar, then whisk in the lemon juice, zest, and melted butter until smooth.
4. Fold the edges of the dough up to form a 1-inch rim and pour in the lemon filling.
5. Bake until the crust is golden and the filling is just set with a slight jiggle, 40 to 45 minutes.
6. Cool completely, then dust with powdered sugar and cut into wedges.

Notes

Inspired by Mario Batali’s rustic Italian crostata, finished with his beloved olive oil pastry.