Orange and buckwheat crostata
Cook time – 25 min
- Total time
- 26 minutes
- Preparation time
- 1 minutes
- Calories
- 295
- Portions
- 8
Ah, the dolce vita: when it’s cold and miserable outside, we bring that summer feeling to the dining table. One example of this is our delicious crostata. These give off a tempting aroma of orange and honey and whisk our minds off to sitting under a blossoming orange tree in sunny Italy.
Directions
- Knead the flour, salt, margarine, egg yolk, 100 g of honey and baking powder to form a smooth dough. Wrap the dough in foil and allow to chill for 1 hour.
- Peel the oranges and cut them into thin slices. Wash the blueberries.
- Roll out the dough on a sheet of baking paper into a circular shape with a diameter of approx. 35 cm. Spread out the orange slices in the centre of the dough. Then fold the edges of the dough into the centre. Spread 1 tbsp of honey over the orange slices. Optional: Sprinkle brown sugar over the edges of the dough. Bake in a preheated oven at 180 (top/bottom heating) for approx. 25 minutes.
- After 15 minutes, mix 100 g of blueberries with 1 tbsp of honey and spread this over the orange slices. Finish baking and then sprinkle over the remaining blueberries.
Buon appetito!
Your Dole Team
Ingredients
- 100 g buckwheat flour
- 200 g wholegrain spelt flour
- A pinch of salt
- 100 g margarine
- 1 egg yolk
- 120 ml honey
- 1 tbsp baking powder
- 2–3 oranges
- 180 g blueberries
Optional: 1 tbsp brown sugar