BLISTERED CHERRY TOMATO CROSTATA
Vegan Crostata Dough
• 2 cups flour
• ½ teaspoon salt
• ½ cup plus 2 tablespoons vegan butter, cubed
• 3 tablespoons olive oil
• 3 tablespoons ice cold water
• 6 oz. Dairy Free Herb Boursin Cheese
• 16 oz. cherry tomatoes
• 2 tablespoons olive oil
• ⅓ cup fresh parsley, divided
• ½ lemon, zested
• 2 cloves garlic, minced
• 2 teaspoons arrowroot starch
• 6-8 Plant Provisions Chipotle Slices, torn
• Salt and pepper, to taste
Make your dough.
-Combine flour and salt in a large bowl. Cut in cubed vegan butter, mixing until crumbly. Add the olive oil and cold water and mix until the dough just forms. Be sure to incorporate all dry flour. Once the dough pulls together with no dry flour clumps, cover and chill in the fridge for 30 minutes.
-Preheat the oven to 420F and line a baking sheet with parchment paper.
Make the topping.
-While your dough is chilling, add cherry tomatoes to a bowl with a generous pinch of salt and toss. Allow the tomatoes to release excess juices for 5 minutes.
-Drain excess juices and toss the tomatoes with olive oil, lemon zest, half of the fresh parsley, fresh garlic, and arrowroot (or corn) starch. Then toss in the torn Plant Provisions Chipotle Slices.
-Remove dough from the fridge and roll it out onto a lightly floured surface, about ¼ inch thickness and then place the dough onto the lined baking sheet.
-Crumble 4 oz. of the cheese over the middle of the dough.
-Place the tomato filling in the middle of the dough and sprinkle it with salt.
-Fold up the edges of the dough over the filling, overlapping as needed.
-Brush the dough with the maple syrup and water mixture. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly.
-Remove from the oven and top with the remaining 2 oz. of boursin cheese and rest of the chopped parsley. Let cool for 10 minutes before serving.