🌱 Vegan Pastiera Napoletana

Aromatic, creamy, and rich — just like the original, but vegan-friendly.

🧁 Servings:

Makes one 9-inch (23 cm) tart — about 8–10 servings

🧾 Ingredients

🥧 For the Shortcrust Pastry (Pasta Frolla Vegana):

  • 2 ¼ cups (270g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (120ml) neutral oil (e.g., sunflower or light olive oil)
  • ¼ cup (60ml) plant-based milk
  • 1 tsp baking powder
  • Zest of 1 lemon
  • Pinch of salt

🍚 For the Vegan Ricotta Filling:

  • 1 ½ cups (300g) vegan ricotta (see notes below)
  • 1 cup (200g) cooked wheat berries or pre-cooked grano cotto (available in Italian stores)
  • ½ cup (100ml) plant milk (unsweetened almond or soy)
  • ¼ cup (50g) sugar (adjust to taste)
  • 1 tbsp cornstarch or arrowroot powder
  • ½ tsp turmeric (for color – optional)
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1 tbsp orange blossom water
  • ½ tsp cinnamon (optional)
  • 2 tbsp candied orange peel, finely chopped (optional but traditional)

🧑‍🍳 Instructions

1. Prepare the Pasta Frolla (Crust)

  1. In a mixing bowl, combine flour, sugar, salt, baking powder, and lemon zest.
  2. Add oil and plant milk, then mix until a dough forms.
  3. Knead briefly until smooth (don’t overwork).
  4. Wrap and chill in the fridge for 30–60 minutes.

2. Cook the Wheat Berries

  • If not using pre-cooked wheat:
    • Simmer ¾ cup dry wheat berries in water for 60–90 minutes until soft.
    • Drain and let cool.

3. Prepare the Filling

  1. In a saucepan, combine the cooked wheat, plant milk, and a spoon of sugar.
  2. Simmer on low for 10–15 minutes until creamy. Let cool.
  3. In a bowl, combine:
    • Vegan ricotta
    • Remaining sugar
    • Zests, orange blossom water, turmeric, cinnamon, and candied orange.
    • Stir in the cooled wheat mixture and cornstarch. Mix well.

4. Assemble the Pastiera

  1. Preheat oven to 350°F (175°C).
  2. Roll out 2/3 of the dough and line a greased 9-inch tart or springform pan.
  3. Pour in the filling and smooth the top.
  4. Roll out the remaining dough and cut into lattice strips.
  5. Lay strips in a criss-cross pattern over the top.

5. Bake

  • Bake for 60–70 minutes until golden and set.
  • Let cool completely, then chill in the fridge overnight — flavor improves after resting!