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Rustic Crostata with Concord Grapes, Almonds and Rosemary [V.]

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes




  • 120 g all-purpose flour + 30 g amaranth flour (or all all-purpose flour)
  • 2 Tbsp granulated sugar
  • 1/2 tsp fine sea salt
  • 60 ml extra virgin olive oil
  • 60 ml cold water


  • 1 cup concord grapes
  • 1 little sprig rosemary (about 10 leaves), finely chopped
  • 2 Tbsp granulated sugar
  • 2 Tbsp brown sugar
  • 2 Tbsp almond flour
  • 2 Tbsp all-purpose flour


  • 2 Tbsp coconut oil, at room temperature, for the topping
  • 2 Tbsp slivered almonds, tosted
  • dusting of icing sugar


  1. Preheat the oven to 360° F and line a round baking sheet with parchment paper.
  2. In a mixing bowl put flours, sugar, salt and extra virgin olive oil. Start mixing, then add cold water a bit at a time. Work the dough fast until it forms a ball. Wrap the ball in plastic and refrigerate for half hour.
  3. After that time, put the dough on the parchment paper and spread it with your hands (it is very light and workable) to form a disk 1 cm thick.
  4. In a small mixing bowl combine 2 Tbsp granulated sugar, the almond flour, al-purpose flour, and the rosemary leaves finely chopped.
  5. Spread the mixture on the base of the crostata, leaving a thick border empty.
  6. Wash the concord grapes, drain them well and put them on the mixture. Sprinkle with the 2 Tbsp of brown sugar and butter (or coconut oil) flakes.
  7. Fold the border on the filling so as to cover it a little bit.
  8. Bake in the preheated oven for about 40-45 minutes.
  9. Dust with icing sugar and sprinkle with the tosted slivered almonds.


  • Serving Size: 5-6 portions
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