I don’t think I’ve ever made something as beautiful as this Vegan Tomato Crostata with Whole Wheat-Rosemary Crust before in my life. As I was making this, I just knew, it was an absolute masterpiece in the making. The tomatoes…the spinach…the basil…the shredded vegan parmesan, it was just perfect. Oh, not to mention that it tasted absolutely astonishing as well! Prepare yourself for a meal that will wow you beyond your wildest expectations.
If you don’t know, Crostata is an Italian open-faced tart. This recipe uses the freshest ingredients. On the bottom layer, you can find fresh minced garlic laying under a thick layer of spinach. Then comes a drizzle of olive oil. To create the beautiful top of the tart, add the tomatoes for a pop of color. You can definitely use other types of tomatoes, but what I ended up using was yellow, red, and chocolate heirloom tomatoes. These turned out beautiful on the tart! Finally, you top the whole thing off with a bit of shredded parmesan and basil. And Voila!
The crust is fairly similar to most other crust recipes, so I’ll let you simply follow the instructions below for that. You definitely don’t need to use rosemary. You could substitute it for another herb or opt-out of using herbs in the crust; however, I recommend the rosemary because it gives the crust an excellent blast of flavor!
For the vegan margarine, like always, I used Earth Balance vegan butter, which you can get in either vegan and soy-free! For the shredded parmesan, I used the Violife vegan parmesan. I love this parmesan and I highly recommend it!
I really hope you like the Vegan Tomato Crostata with Whole Wheat-Rosemary Crust! And I hope your turns out as beautiful as mine did! And if you get inspired by this recipe and you want to make another beautiful, fresh main course, look no further than our Vegan Sweet Potato Ratatouille! Also, feel free to share pic of this recipe with me if you make it, I would love to see how each one of your turns out!
Vegan Tomato Crostata with Whole Wheat-Rosemary Crust
Fall may be around the corner but its still tomato season and if you are like me, you have a lot of tomatoes to eat. This Italian crostata is an open-faced tart that is the perfect recipe for this and it will wow! your guests at your next gathering. What I love about this recipe...
- Prep Time: 1h 25m
- Cook Time: 25m
- Total Time: 1h 50m
- Serves: 6
- Category: Dairy Free, Egg Free, Mains, Nut Free, Vegan
Ingredients
Crust
- 1 c all-purpose flour
- 1/4 c whole wheat flour
- 1 tsp. fresh rosemary, chopped
- 2 tsp. sugar
- 1/4 tsp. salt
- 9 tbsp. vegan margarine, frozen
- 3 tbsp. ice cold water
- 1/2 tsp. white vinegar
Tomato Topping
- 2 c chopped spinach
- 2 tbsp. olive oil
- 2 garlic cloves, chopped
- 15 small tomatoes or 2-3 large tomatoes
- 1/2 c chopped basil
- vegan parmesan, shaved
Instructions
Make the Dough
- Combine the flours, rosemary, sugar, and salt in a food processor and pulse to combine. Chop the frozen margarine into smaller pieces and add them to the flour mixture. Pulse until flour forms into small pea-sized pieces. Slowly add the water and vinegar until the dough begins to clump together but make sure it does not form a ball. Place the dough onto a floured work surface a shape into a 4-inch disk. Wrap the dough in plastic wrap for refrigerate at least a 1 hour or until it is firm.
Assemble the Crostata
- Preheat the oven to 375 degrees. Remove the dough from the refrigerator and place the unwrapped dough on a lightly floured surface. Slowly roll out the dough into a 12-inch circle. Transfer dough to a baking sheet lined with parchment paper.
- Brush dough with olive oil. Finely chop the garlic and spread over the dough surface leaving one inch around. Chop the 2 cups of fresh spinach and sprinkle over the garlic. Slice the tomatoes and place over the spinach with the tomatoes face up. Layer the tomatoes tightly together until the pie is covered leaving the 1-inch around for the crust.
- Fold and crinkle the edges around the pie to make the crust. Sprinkle the chopped basil over the tomatoes and place in the oven and bake the crostata for 25 to 30 minutes. Top with the shaved parmesan just before serving. Serve warm.
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