August might be in our rearview mirror, but take advantage of these last days of summer – this beautiful crostata will pair perfectly with your final rooftop party of the season!
Ingredients:
(serves 6)
- 1 cup gluten-free whole-wheat flour
- 1 cup gluten-free all-purpose flour
- 1 1/2 tsp kosher salt, divided
- 1 tsp baking powder
- 3 tbsp unsalted vegan margarine
- 3 tbsp olive oil
- 1/2 cup cold vegan buttermilk (mix cold nondairy milk with a teaspoon of lemon juice, mix and let sit until ready to incorporate)
- 1 lb heirloom tomatoes
- 2 tbsp chopped fresh herbs (thyme, dill, chives, etc.)
- 1 scallion
- 1 garlic clove
- 1/4 tsp freshly ground black pepper
- Ener‑G Egg Replacer
Method:
- In a large bowl, blend both flours, one tsp of salt and baking powder.
- Using a fork, blend the butter and olive oil until the butter breaks down a bit, then mix in with the dry ingredients until a few pea-sized pieces of butter remain.
- Stir in your buttermilk until a loose dough forms.
- Using hands, fold the dough several times, then form into a disc, wrap in plastic wrap and chill for at least 30 minutes. I chilled mine overnight.
- Chop up your tomatoes into 1/2 inch slices and toss into a bow with with herbs, scallion, garlic, pepper and 1/2 tsp of salt. Let it rest for 10 minutes.
- Drain tomatoes and arrange in the center of your disc of dough, leaving a solid three inches of circumference.
- Fold the edges of the dough in around the tomatoes. Brush the egg replacement on the edges and sprinkle the once more with a dusting of salt and pepper.
- Place into the oven for 35-40 minutes until the crust is golden brown and the tomatoes are bubbly.
- Cool if desired, slice into six pieces and serve!
Nutritional Info:
| Per Serving: | Calories: 293 | Carbs: 36g | Fat: 14g | Protein: 8g | Sodium: 3.5g | Fiber: 4g |
Warning: it was gone in 20 minutes.
Smoothie Slayer 