Free-form tarts are a fantastic time-saver, as they remove the need for faffing about and blind baking. You can also fill them with almost any seasonal fruits you like, making this an excellent go-to recipe for a quick dessert when you've got leftovers in your fruit bowl.
If you'd like to make this crostata gluten-free, simply sub in the flour of your choice – you can also also leave out the ground almonds in the dough recipe and replace them with more flour, if you like.
For the pastry
125g plain flour
100g ground almonds
2 tbsp caster sugar
Pinch of salt
100g plant-based butter
Splash or two of plant milk
¼-½ tsp almond extract
For the filling
800g strawberries, halved or quartered
2 tbsp golden caster or coconut sugar
2 tbsp ground almonds (optional)
1 tbsp plant milk – I used oat
⅓ cup flaked almonds
Oat cream or dairy-free ice-cream
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