Just a tease................

Cranberry Crostata

I'm developing a couple of recipes for WholeSoy and Co .. here's one I just pulled out of the oven. I will link to the recipe once it's up on the site!

Don’t let the long list of ingredients and steps turn you off of this recipe. You will have extra chutney and almond cheese for use in future recipes and a lot of the time is down time. You can double the dough recipe and freeze half for future use if desired.

Sweet and Savory Chutney Crostata
Melody Polakow

 Basic Pastry Dough

8 oz unbleached all purpose flour
¼ t salt
1 T sugar
½ c vegan margarine
¼ c soy yogurt
1 - 2 T ice water

Method
In a food processor place flour, salt, sugar and margarine.
Pulse until mixture resembles sand
Add yogurt and pulse until yogurt is incorporated
Add ice water by the T until mixture just comes


Filling ( here’s my spicy cranberry chutney recipe. You can use 2 cups of your favorite store bought chutney if desired)

2 c cranberries
2 apples
2 Serrano chilies
1 T chopped fresh ginger
Juice of 2 oranges
2 3 inch pieces of orange zest
½ c apple cider vinegar
1 t cinnamon
1 ¼ c sugar
½ t salt

Place in saucepan and cover. Cook over medium heat for 30 minutes or so. Stir often.

Cultured Almond Cheese

8 oz ( around 1 ½ c almonds ) soaked overnight
¼ c   soy yogurt
¾  t salt

Method:
Drain almonds and place ingredients in a food processor.
Pulse until  mixture resembles feta cheese
Place in a covered bowl and store mixture overnight

To assemble Crostata:
Pre-heat over to 450
Roll out dough, line a baking sheet with parchment
Place dough on parchment, making sure the sides of the dough are thicker and will hold the filling
Spread around 2 cups of chutney on dough
Sprinkle almond cheese on top
Bake for 20 - 25 minutes
Sprinkle mint on each piece before serving if desired