VegPlanet — October 2017

from the west

christmas crostata

Ellen Kanner, http://www.soulfulvegan.com

I am addicted to crunchy pies and tarts! When accompanied by a light refreshing salad, they make for an amazing
meal. For vegans like me who love all things cheesy, quiches are the perfect solution for our cravings. The rich,
creamy fi lling goes with an array of vegetables. It is the quickest way to feed a large crowd.

INGREDIENTS

4 tablespoons unsweetened soy milk

1 teaspoon cider vinegar

⅔ cup unbleached all-purpose fl our

⅔ cup whole wheat or rye fl our

pinch sea salt

7 tablespoons Melt or other vegan butter,

chilled and cut into 7 pieces

2 tablespoons olive oil

2 cups grape tomatoes, halved

2 teaspoons fresh rosemary leaves, minced,

about 1 good-sized sprig,

sea salt and fresh ground pepper to taste

1 large onion, halved and sliced into thin half-

moon slices

2 cloves garlic, minced

1 small bunch kale or chard, tough center

stems removed, leaves chopped fi ne

3 tablespoons olives, black or green, your

favorite, pitted and chopped

HOW TO MAKE PIE CRUST AND FILLING:

• In a small bowl, mix together the soy milk and cider
  vinegar. until it becomes like buttermilk. Set aside
  and let it be.


• Sift the unbleached fl our, whole wheat fl our and sea
  salt into a mixing bowl. Add the vegan butter and work
  in quickly, until it comes together, like damp sand.


• Pour in soy milk mixture and mix with a light hand
  until it just coalesces into a dough. Wrap in plastic
  wrap or foil and chill for 2 hours or more.


• Pour the halved grape tomatoes into a medium-sized
  nonreactive bowl, such as glass or ceramic. Add
  fresh chopped rosemary, sea salt and pepper and
  drizzle in 1 tablespoon of the olive oil. Toss lightly and
  set aside.


• Heat remaining olive oil in a skillet set over medium-
  high heat. Add garlic and onions. Sauté for a few
  minutes until the onions start to darken. Reduce heat
  to and continue cooking, stirring often, for another
  10-15 mins, until they caramelize.


• Add the kale or chard. Stir for a minute or two, then
  reduce heat and stir gently for another few minutes,
  until the greens are tender. Allow to cool slightly.

HOW TO ASSEMBLE:

• Preheat oven to 400 degrees. Line a baking sheet
  with parchment paper and sprinkle with fl our.


• Roll out pastry onto the parchment, forming a 30 cm
  round, about 1 cm thick.


• Sprinkle the olives onto the center of the pastry,
  creating a circle about 15 cm across, leaving a 7 cm
  border of exposed pastry all the way around. Cover
  the olives with the greens, smoothing gently.


• Top the greens with the halved tomatoes. Drizzle
  any juices left in the bowl onto the tomatoes.


• Lift one edge of the exposed dough and fold towards
  the center, to the outer edge of the greens, creating
  a loose pleat of pastry. Continue working all the way
  around, so all the pastry is folded inward. Leave about
  10–12 cm of tomatoes peaking through the center.


• Bake for 30 minutes, or until crostata is golden
  brown.Then let the crostata rest for 20 to 30 minutes
  before serving. Slice into wedges and enjoy.

Yield: 6 servings