The half butter half extra virgin olive oil tart is a cake with a shortcrust base that combines these two ingredients to perfection.
I’ll be honest, I really love olive oil shortcrust and I rarely make the butter one. So for this recipe I wanted to try this combination that we liked a lot and I hope you will too if you make it.
I like to make cookies and tarts substituting butter with seed oil or extra virgin olive oil.
Below I leave you a few more suggestions for making tarts and cookies:
- Difficulty: Easy
- Cost: Low-cost
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 200.05 (Kcal)
- Carbohydrates 23.86 (g) of which sugars 6.35 (g)
- Proteins 5.56 (g)
- Fat 9.48 (g) of which saturated 3.66 (g)of which unsaturated 1.95 (g)
- Fibers 2.01 (g)
- Sodium 111.09 (mg)
Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s see what we need to prepare the recipe
- 2 eggs (whole)
- 6 tbsp granulated sugar (about 70 g (≈ 3/8 cup))
- 4 tbsp butter (softened, about 60 g)
- 3.5 tbsp extra virgin olive oil (about 50 g / ml)
- 1 teaspoon baking powder (for sweets)
- 1 teaspoon vanilla extract
- lemon zest (zest of 1 whole lemon)
- 1 pinch fine salt
- 2 3/4 cups spelt flour (about 330 g)
Tools
To make the tart I used a round glass baking dish for which I leave all the details below.
I found it perfect for my dessert.
I also find the silicone pastry board really useful for kneading, as well as the baking mats that I now use instead of parchment paper.
If you are interested in purchasing the items I used, just click the Amazon icon next to the item.
- 1 Pirofila round glass
- 1 Forchetta
- 1 Spianatoia silicone
- 1 Cucchiaino
Steps
Take a bowl and add the eggs, the sugar and the grated lemon zest and start combining with a whisk or a fork. Now also add the pinch of salt, the vanilla extract, the softened butter and the extra virgin olive oil.
Finally incorporate the flour and the vanilla baking powder. Regarding the flour, I used spelt flour, but if you want to use type 0 flour or another kind, no problem; it may only change liquid absorption, so a type 0 might need a little more to come together.
The dough, once combined, should always be soft but not sticky to the touch. At this point, place the dough in a container covered with cling film and let it rest in the fridge for about an hour.
After the resting time, take the dough and roll out the shortcrust. I spread peach jam on the surface and decorated it as you can see; do it however you like—tarts allow you to get creative with decorations. I made the edge lines using the tines of a fork.
Bake in a preheated static oven at 338°F (170°C) for about 25 minutes. Always do the toothpick test and adjust to your oven.
Remove from the oven and enjoy this shortcrust half butter and half extra virgin olive oil—what a homely aroma.
Storage of the Half Butter Half Extra Virgin Olive Oil Tart
If you don’t eat it right away, the half butter half extra virgin olive oil tart can be kept under a glass dome for 3–4 days.
FAQ (Questions and Answers)
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