Pie with olive oil short crust pastry and pears

Pie with olive oil short crust pastry and pears


A recipe dedicated to those who are not afraid to experiment and who every day look for a creative and never banal recipe. Today we will prepare a pie with pears but with a rather particular base: in fact, for the preparation of the short crust pastry we will use Olive Oil, with a delicate and light flavor, not too invasive.

Ingredients for the short crust pastry

– 300 gr of flour 00
– 100 gr of Basso Olive Oil
– 100 gr of sugar
– 1 sachet of vanillin
– 2 big eggs
– 15 gr of baking powder
– fine salt

Ingredients for the filling

– 50 gr of almond flakes
– 500 gr of pears
– 2 eggs
– 60 gr of white sugar
– 160 gr of ricotta cheese
– 100 ml of skimmed milk
– brown sugar
– a sachet of vanillin


Sift the flour into a bowl, along with the baking powder and vanillin (you can also opt for vanilla baking powder). Separate egg whites and yolks and add the olive oil to the latter, integrating the two ingredients with a whisk. Add the sugar while continuing to mix and add the mixture to the flour, along with the beaten egg whites with a pinch of salt. Amalgamate everything until you get a soft and compact dough, which you will let rest in the fridge for about half an hour. After letting the olive oil short crust pastry rest, proceed to line a buttered and floured tart pan. Peel the pears and cut them into wedges, place them on the bottom of the mold (after poking holes in the short crust pastry) and sprinkle the almonds on top of the pears. In another bowl, mix eggs, white sugar, milk, vanilla and ricotta. Mix everything together and arrange in the mold. Sprinkle with brown sugar, arrange the edges of the Olive Oil short crust pastry as you like and brush with milk; bake in a hot oven at 180° for about 35 minutes.
Serve cold.

Recommended Oil

The Basso Olive Oil chosen in the preparation of this sweet recipe is ideal because it is delicate, balanced and has a non-invasive flavor that does not alter the flavor of the short crust pastry. Its uniqueness makes it suitable for replacing butter in many recipes for desserts, but also for the preparation of vegetables in oil or sauces.