Extra-virgin olive oil is

as delicious in desserts

as it is in savoury dishes.

Satisfy your sweet tooth

with our dairy-free treats.

LD

Recipes: Chrissy Freer. Photography: Mark O’Meara. Styling: Julz Beresford. Food prep: Kerrie Ray.

hfg RECIPES

liquid

Strawberry, amaretti

& nectarine tart

Serves 8 Cost per serve $1.00

Hands on time 15 min, plus

chilling time Cooking time 35 min

9 dairy free

25g amaretti biscuits, crushed

1 tablespoon almond meal

1 x 250g punnet strawberries,

hulled, halved

2 nectarines, stones removed,

cut into thin wedges

1 tablespoon strawberry

jam, warmed

Olive oil pastry

1 cup plain flour

¹⁄³ cup wholemeal

flour

2½ tablespoons

icing sugar

¼ cup mild

extra-virgin

olive oil

1 egg, lightly

beaten

1 Preheat the oven to 160ºC.

Line a large baking tray with

baking paper.

2 Make olive oil pastry: Place the

fl ours and icing sugar in a food

processor and pulse to combine.

Add the olive oil and process

until the mixture resembles fi ne

breadcrumbs. Gradually add

2–3 tablespoons of chilled water

until mixture just comes together.

Form the pastry into a disc. Wrap

in plastic wrap and refrigerate

for at least 30 minutes.

3 Place the pastry disc on a large

piece of baking paper and roll

disc out to a large circle about

30–35cm in diameter. Transfer

the paper and rolled pastry to

prepared baking tray.

4 Combine crushed amaretti

and almond meal. Sprinkle

evenly over the pastry base,

leaving a 2cm border. Top the

pastry with halved strawberries

and nectarine slices. Fold pastry

edges over to form a border.

5 Brush edges of the pastry with

the beaten egg. Bake the tart for

30–35 minutes, or until the pastry

is golden and crisp. Brush the

top of the tart with 1 tablespoon

of warm strawberry jam. Serve.

74 healthyfoodguide.com.au