This recipe is originally from the Barefoot Contessa and didn't require much
veganization. About all I did was swap out butter for vegan ingredients...woohooo! You get the wonderful crust along with a delicious crumble topping in a super easy end of summer treat. Make the most of the fruit you have available. It would work with just about anything. If you use super juicy fruit, you may need to increase the
flour in the filling a little. Or if your fruit is on the tart side, increase the sugar a little. An apple version with brown sugar is in my future.
Peach Crostata with Blackberries
Dough
1 cup flour
1/8 cup sugar
1/4 tsp salt
1/4 cup earth balance (1/2 a stick)
1/4 cup shortening (1/2 a stick)
3 Tbsp cold water
Filling
1 # peaches, to make about 4 cups when cut
1/2 cup blackberries
1Tbsp flour
1 Tbsp sugar
2 Tbsp orange juice
1/4 tsp salt
Crumble Topping
1/4 cup flour
1/4 cup sugar
1/2 tsp cinnamon
3 Tbsp canola oil
Use the food processor for the crust, or do it the traditional way by hand.
Place all the dry ingrdients in the food processor and pulse a few
times to mix. Dice the earth balance and the shortening and add it to
the dry ingredients. Pulse until it looks like small pebbles. Add the
water all at once through the feed tube. Pulse until combined, but stop
right before the dough forms a ball. Pat out into a disk and wrap in
parchment or plastic. Refrigerate for an hour.
For the filling,peel the peaches and cut into 1/8's or so. Since it's a rustic look,
they can be kind of chunky rather than skinny slices. Add blackberries
(or blueberries or whatever) if you're using them. Toss with the rest
of the filling ingredients and set aside.
For the topping. Mix the dry ingredients together in a small bowl. Add the oil and work it
with your fingers until you get little clumps.
Preheat oven to 450 and line your baking sheet with parchment.Roll
the dough out to about an 11 inch circle. Again, no need to obssess...
since we're being rustic. Place it on the baking sheet and top it with
fruit. Keep the fruit about 1 1/2 inches in from the edges, so you can
fold them over. Fold them over and pat them down, sealing any tears
with wet fingers. Top with the crumble topping and bake 20-30 minutes,
until golden brown and the fruit looks done.
I have to say, this crust is one of the best I've ever made, vegan or before. It's
definitely a keeper. While not the easiest to handle (mine tore a
little), it's flaky and rich tasting. Be sure to use a lot of flour
when you roll it out, just to be safe.
Tonight's dinner: maybe the Vietnamese Seitan Baguette from V'con, one of our all-time favorites.
Apparently I'm having some layout issues and I can't figure out how to resolve them. Sorry about that.
This recipe is originally from the Barefoot Contessa and didn't require much
veganization. About all I did was swap out butter for vegan ingredients...woohooo! You get the wonderful crust along with a delicious crumble topping in a super easy end of summer treat. Make the most of the fruit you have available. It would work with just about anything. If you use super juicy fruit, you may need to increase the
flour in the filling a little. Or if your fruit is on the tart side, increase the sugar a little. An apple version with brown sugar is in my future.
Peach Crostata with Blackberries
Dough
1 cup flour
1/8 cup sugar
1/4 tsp salt
1/4 cup earth balance (1/2 a stick)
1/4 cup shortening (1/2 a stick)
3 Tbsp cold water
Filling
1 # peaches, to make about 4 cups when cut
1/2 cup blackberries
1Tbsp flour
1 Tbsp sugar
2 Tbsp orange juice
1/4 tsp salt
Crumble Topping
1/4 cup flour
1/4 cup sugar
1/2 tsp cinnamon
3 Tbsp canola oil
Use the food processor for the crust, or do it the traditional way by hand.
Place all the dry ingrdients in the food processor and pulse a few
times to mix. Dice the earth balance and the shortening and add it to
the dry ingredients. Pulse until it looks like small pebbles. Add the
water all at once through the feed tube. Pulse until combined, but stop
right before the dough forms a ball. Pat out into a disk and wrap in
parchment or plastic. Refrigerate for an hour.
For the filling,peel the peaches and cut into 1/8's or so. Since it's a rustic look,
they can be kind of chunky rather than skinny slices. Add blackberries
(or blueberries or whatever) if you're using them. Toss with the rest
of the filling ingredients and set aside.
For the topping. Mix the dry ingredients together in a small bowl. Add the oil and work it
with your fingers until you get little clumps.
Preheat oven to 450 and line your baking sheet with parchment.Roll
the dough out to about an 11 inch circle. Again, no need to obssess...
since we're being rustic. Place it on the baking sheet and top it with
fruit. Keep the fruit about 1 1/2 inches in from the edges, so you can
fold them over. Fold them over and pat them down, sealing any tears
with wet fingers. Top with the crumble topping and bake 20-30 minutes,
until golden brown and the fruit looks done.
I have to say, this crust is one of the best I've ever made, vegan or before. It's
definitely a keeper. While not the easiest to handle (mine tore a
little), it's flaky and rich tasting. Be sure to use a lot of flour
when you roll it out, just to be safe.
Tonight's dinner: maybe the Vietnamese Seitan Baguette from V'con, one of our all-time favorites.
Apparently I'm having some layout issues and I can't figure out how to resolve them. Sorry about that.