Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup almond flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup vegan butter, chilled and diced
- 3-4 tbsp ice water
- 2 cups fresh blueberries
- 2 tbsp cornstarch
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 tbsp almond milk, for brushing
- 2 tbsp sliced almonds, for topping
- Powdered sugar, for dusting
Instructions:
Warm the oven up to 190C 375F
Put parchment paper on the bottom of a baking sheet
All-purpose flour, almond flour, sugar, and salt should be pulsed together in a food processor until they are all mixed together
Dice the vegan butter and pulse the mixture until it looks like coarse crumbs
Pulse as you add ice water, one tablespoon at a time, until the dough starts to stick together
Be careful not to mix too much
Move the dough to a surface that has been lightly floured
Knead it gently a few times until it is smooth
Roll it into a disk, cover it with plastic wrap, and put it in the fridge for 30 minutes
Toss the blueberries, cornstarch, maple syrup, lemon juice, and vanilla extract together in a bowl until everything is well mixed
Put some flour on a surface and roll out the chilled dough into a 12-inch circle
Move to the baking sheet that has been prepared
Leave a 2-inch border around the edge of the dough as you spread the blueberry mixture in the middle
Fold the doughs edges over the filling and pleat them if you need to
To finish, use almond milk to brush the edges of the dough and then add fresh almond slices
If you want the crust to be golden brown and the blueberry filling to bubble, bake it for 30 to 35 minutes
Place the crostata on a wire rack to cool down
Before you serve, sprinkle with powdered sugar
Have fun
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