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WILD MUSHROOM CROSTATA IN A VEGAN PUFF
PASTRY

CREATED BY CHEF CRAIG HARDING

THIS RICH AND HEARTY CROSTATA WILL BE THE STAR OF ANY MEAL AND WORKS ESPECIALLY WELL FOR A FANCY OUTDOOR SUMMER LUNCH. WHAT'S BETTER IS THAT THE PIE CRUST CAN BE BOTH SWEET AND SAVOURY SO ADD 4 TBSP OF ICING SUGAR INTO THE SOUGH AND ADD IN YOUR FAVOURITE FRUIT FOR A GORGEOUS DESSERT!

SERVES

PREP TIME

COOK TIME

4

30MINS

30MINS

INGREDIENTS

VEGAN PUFF DOUGH:

2 CUPS PASTRY FLOUR + EXTRA FOR DUSTING

1 3/4 CUP UNSALTED FUTURE OF BUTTER 

APPROX 1/2 CUP ICE WATER

1/2 TSP KOSHER SALT

FILLING:

3 CUPS OF YOUR FAVOURITE MUSHROOMS

2-4 CLOVES CHOPPED GARLIC

2 TBSP EXTRA VIRGIN OLIVE OIL

2 TBSP FUTURE OF BUTTER 

5 SPRIGS FRESH THYME

3 SPRIGS FRESH ROSEMARY

LEMON ZEST

FRESH BASIL TO TASTE

SALT & PEPPER

BUY THE FUTURE OF BUTTER

PREPARTION

1) PRE-HEAT THE OVEN TO 400 F

VEGAN PUFF DOUGH:

2) MIX THE BUTTER AND SALT IN A MEDIUM BOWL

3) FLAKE THE BUTTER INTO THE FLOUR AND ADD WATER JUST UNTIL THE DOUGH BEGINS TO COME TOGETHER. BE CAREFUL TO NOT OVER MIX (I LIKE TO FLATTEN OUT AND STORE BETWEEN TWO SHEETS OF PARCHMENT PAPER IN THE FRDGE WHICH ALSO HELPS WHEN YOU WANT TO ROLL IT OUT)

4) CHILL IN THE FRIDGE FOR 30 MIN BEFORE ROLLING AND ADD A DUSTING OF FLOUR BETWEEN THE SHEETS OF PARCHMENT

FILLING:

5) IN A FRYING PAN, ADD YOUR CHOPPED MUSHROOMS WITH OLIVE OIL AND SAUTE ON HIGH FOR 2-3 MINUTES

6) TURN DOWN THE HEAT AND ADD YOUR CHOPPED GARLIC, DICED BUTTER, THYME, ROSEMARY AND SEASON WITH SALT AND PEPPER TO TASTE

7) COOK FOR FURTHER 2 MINUTES UNTIL NICELY BROWNED AND SET ASIDE TO COOL

ASSEMBLY:

8) ROLL OUT THE PUFF PASTRY IN A CIRCLE AND FILL THE CENTRE WITH COOLED MUSHROOM MIX

9) LEAVE ABOUT 1-2" OF PASTRY SO THAT YOU CAN FOLD IT OVER TO MAKE THE 'CROSTATA' SHAPE

10) BAKE IN THE OVEN FOR 15-20 MIN UNTIL GOLDEN AND FLAKEY AND ADD SOME LEMON ZEST AND FRESH BASIL TO FINISH AND ENJOY!