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!