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Crostatas are perfect for all seasons – you can fill them with anything! This one is plant-based and a cross between a potato pizza and a quiche with incredible umami depth. It is bursting with fresh local ingredients including; BC Garlic, Tamari koji from VanKoji, Japanese eggplant, zucchini, heirloom tomatoes, and fresh herbs. 

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• 180g // 1 1/2 cups all-purpose flour plus extra (up to another 60g // 1/2 cup for dusting)
• 150g // 2/3 cup vegan butter, cut in 1/2” cubes
• 1/2 tsp salt (fine sea/kosher)
• 1/2 tsp baking powder
• 30ml // 2 tbsp plant-based milk + 2.5ml // 1/2 tsp apple cider vinegar
• up to 45ml // 3 tbsp ice water

Pastry Wash/Finish

• 2 tbsp extra virgin olive oil
• a pinch of fine sea/kosher salt for seasoning (optional)
• A few sprigs of parsley, dill & some finely sliced green onions to garnish

Ingredients for the Cheese & Herb Filling

• 1 cup // 230g Spread ‘Em Creamy Original Cashew Cream Cheeze, softened
• 3 large cloves garlic, grated
• zest of 1 lemon
• 3 tbsp fresh dill, chopped
• 1 – 2 green onions, finely sliced
• sea salt and freshly cracked black pepper, to taste

Ingredients for the Vegetable Layers

• 3 small-medium yellow/waxy potatoes, cooked
• 3 small – medium tomatoes
• 2 tbsp extra virgin olive oil
• 2 tsp tamari koji
• 1 small shallot, finely sliced
• 1/2 an onion, finely sliced
• 1 small zucchini, finely sliced or peeled into ribbons
• 1 small Japanese eggplant, finely sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp tamari koji

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Directions

• Steam/boil/microwave the potatoes, set aside to cool.
• Measure and chill all dough ingredients. Salt and baking powder can go in the flour (chill them in a mixing bowl to be used), but keep the rest separate.
• Add the butter to the dry ingredients. Coat your hands in the flour. Crunch it all up in your hands. You want to stop when pea-sized chunks of butter are the largest.
• Sprinkle the milk and vinegar mix, and 2 tbsp of ice water over the dough. Quickly incorporate with your hand. Add up to another tbsp of ice water if needed.
• Take dough out of the bowl. Use a bench scraper to shape it into a rectangular-ish shape. Fold it over on itself, flatten, and re-shape, 3 times. Mold it into either a square, rectangle, or large round and flatten it to be no more than 1”/2.5 cm thick. Wrap it tightly or place in a floured container with a lid, and let it rest in the fridge for an hour.
• Mix all cheese and herb filling ingredients until combined. Set aside.
• Slice tomatoes and potatoes about 5mm thick. Lay them on a plate or pan. Cut the rest of your vegetables, and combine them in a separate bowl.

Rolling

• Lightly flour your work surface, rolling pin, and dough.
• Tamp the dough down with the pin to make it malleable, from the center, moving outward (top to bottom). Start to roll out, from the center. Regularly re-flour and rotate the dough 90 degrees (1/4 turn) to ensure it isn’t sticking.
• When the dough is about 4mm thick, gently lift it onto a sheet of parchment that will eventually fit the metal baking pan of your choice.
• Brush the potatoes and tomatoes with combined olive oil and koji. Toss the other veg in the bowl with its own olive oil and koji.
• Fill/decorate the pastry quickly. Leave a 2-inch border. I spread the cheese mix, then layer on the potatoes, mixed vegetables, and then tomatoes to protect the bottom crust from their liquid.
• Fold up the edges of the dough to encase the filling as you like, pinching where needed to hold it in place.
• Rest it in the fridge for 30 mins, and preheat your oven to 375°F. Put the metal sheet pan you plan to bake the crostata on, in it.

Baking

• Take your crostata out of the fridge and quickly brush the edges with olive oil. Very lightly sprinkle with salt from high above.
• Take the metal baking pan out of the oven. Slide parchment with the crostata on it and rush it back into the oven. This ensures a golden, crunchy bottom.
• Rotate the pan 180-degrees after 30 mins. Watch it closely after 45 minutes and take it out when it’s deeply toasty gold, 45 minutes – 1 hour.
• Slide it onto a wire rack, to let it cool, allow the cheese to solidify, and ensure the bottom stays crisp.
• Pick and slice herbs, and generously sprinkle over when cooled.

Photos: Karima Chellouf