Tortas de Aceite

Hi, this is Angela from Seasonal and Savory! I have been working on replicating the deliciously savory-sweet Olive Oil Tortas that I buy at the local specialty cheese shop, and when Justin presented his new ingredient challenge I had to give it a go. Tortas de Aceite are essentially a crispy, multi-layered flatbread that taste a bit savory and a bit sweet, and they are excellent served with cheeses. I also love them as a snack with tea.

For this version I used Coconut Sugar to add a light sweetness to the dough, as well as the primary component of the spice sprinkle for the tops of the tortas. The floral heat of ground Long Pepper adds a little savory kick, and the nutty, somewhat grassy flavor of Camelina Seeds rounds it all out.

Coconut Sugar, Long Peppers, and Camelina Seeds

To make the tortas, you mix together an olive oil-based dough, as detailed in the recipe below:

(Note that Harrison, the hand model, works for very little dough)

Roll out into twelve, thin rounds:

Place on lightly greased baking sheets, sprinkle with the spice mixture, and bake until crisp:

Serve with cheese—my favorites are any bleu cheese, or soft goat cheese drizzled with dark honey.

I hope you enjoy these as much as we do—the Coconut Sugar is a low-glycemic sweetener, the Camelina Seeds and abundant olive oil are rich in Omega-3 fatty acids, and the Long Pepper adds antioxidants as well as some heat. You can enjoy these pastry-like creations almost guilt free.

Tortas de Aceite with Camelina Seeds and Long Pepper
3/4 cup warm water
1 tablespoon dry yeast
1 tablespoon Coconut Sugar
1/2 cup extra virgin olive oil
1/2 teaspoon sea salt
2 1/2 cups flour, plus flour for rolling the dough

Spice mixture:
1 teaspoon crushed Long Pepper (use a spice mill or mortar and pestle)
2 tablespoons Camelina Seeds
1/4 cup Coconut Sugar

In a stand mixer fitted with the dough hook, combine the water, yeast, tablespoon of Coconut Sugar, and half of the olive oil. Stir in half of the flour until combined, then add in the remaining oil, flour, and salt. Let the mixer run until the dough pulls together into a smooth ball—it will look shiny and feel a bit oily to the touch. Cover the bowl with a cloth and let the dough rise in a warm spot for 30 minutes, or until just doubled in size.

While the dough rises, stir together the spice mixture ingredients in a small bowl, and lightly dust a rolling surface with flour.

After the dough has risen, divide it into twelve small balls and use a lightly floured rolling pin to roll each ball into a thin circle. Place the rounds onto lightly oiled baking sheets and sprinkle each with some of the spice mixture. Bake in a preheated 450 degree oven for ten minutes, or until the edges are golden brown. These will burn quickly, so keep an eye on them during the last few minutes. Remove to a cooling rack and cool completely. Makes twelve tortas.

___________

Browse More:
Spice Recipes
Sweetener Recipes
Seed Recipes
Grain Recipes