Light Peach Tart with Whole Wheat Olive Oil Crust

Peach pie with olive oil crust

I really like fruit tarts even though they are not common in Greek cuisine. In the traditional Greek diet, fruit is usually consumed fresh, dried or sweetened (served in small amounts) and sometimes in a cake. But once in a while I want something with a crust. The problem is that with the typical fruit pie or tart, there is so much butter and sugar and even cream that any benefits of the fruit are cancelled out. So, for this recipe, I wanted to combine the goodness of fruit with tastiness of a crust but in a form that is fairly healthy.

My first thought was to use olive oil in the crust instead of butter (click here for more on baking with olive oil), reducing some of the saturated fat and add some whole wheat flour so increasing a bit the fiber. And for the filling, I reduced the amount of sugar and added little else.

I was inspired by a recipe on Food52, that had this crust that required little work as you basically press it in your tart pan and there is no need to roll out the dough. And of course you can use this crust recipe for savory tarts which will go well with vegetables.

Accompany this with Greek yogurt for a dessert that appears indulgent but yet has healthy fats and less sugar then your typical fruit tart.

peach tart

Peach Tart with Whole Wheat Olive Oil Crust


-For filling-

  • 4-5 Peaches
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • 1-2 Tablespoons flour

-For crust-

  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • ¼ cup olive oil
  • ¼ cup vegetable olive oil
  • 2 tablespoons Greek yogurt


1. Preheat oven at 425 degrees Fahrenheit (220 Celsius).

2. In a bowl mix the flours along with the salt and sugar.

3. In another bowl blend oils with the yogurt.

4. Add the oil mixture to the flours and blend until you have crumbly dough.

5. Take the dough and press firmly it in your tart pan, until it goes up the sides. If you are using a 9 inch pan you will have leftover. (I use a       spring form tart/quiche pan)

6. In a small bowl, blend sugars with sugar, cinnamon and flour.

7. Cut the peaches in slices about ½ inch wide and place in a bowl.

8. Sprinkle the sugar mixture on peaches and blend lightly.

9. Place peaches in a circular pattern in your crust.

10. Bake for about 45 minutes until mixture is bubbly.

Photos by Elena Paravantes

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  • Reply Brett Johnson August 29, 2013 at 7:33 pm

    I love the improv on this recipe Elena – healthier but still looks like it tastes sooooo good!

    • Reply Elena Paravantes RD August 30, 2013 at 9:02 am

      Thanks Brett!

  • Reply diana August 29, 2013 at 8:44 pm

    Looks gorgeous! I’m going to try it. I’d love to make a crust with spelt flour, too. I think I might try using some in this recipe – I’ll let you know how it goes!

    • Reply Elena Paravantes RD August 30, 2013 at 9:02 am

      Thanks Diana! Spelt should work OK on this crust.

  • Reply Anthi Balafoutis August 29, 2013 at 11:23 pm

    Can’t wait to try this recipe. I don’t have whole wheat flour but I will substitute with buckwheat. Hope it’s good! Thanks for sharing this recipe! I have been looking for non-butter pie crust.

    • Reply Elena Paravantes RD August 30, 2013 at 11:29 am

      Thanks Anthi! This was a very easy crust and baked evenly too.

  • Reply Tom July 30, 2014 at 1:01 am

    Great recipe! I modified this to make a peach-blueberry gluten free cobbler. The changes I made:
    For the filling, I substituted 1/3 cup honey for the sugar, I used brown rice flour, and I added one cup of blueberries, one Tbsp lemon juice, a pinch of salt and a Tbsp of butter, cut into little pieces.
    For the crust, I substituted brown rice flour, I used half butter and half olive oil, I used 2 Tbsp coconut palm sugar, and I used 4 Tbsp of plain yogurt.
    It was divine!

    • Reply Elena Paravantes RD July 30, 2014 at 7:37 am

      Interesting. I love blueberries, but they are not a common fruit here in Greece.

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