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Cranberry Chutney Crostata

Cranberry Chutney Crostata


  • For the Pastry Dough:
  • 8 oz unbleached all purpose flour
  • ¼ tsp. salt
  • 1 Tbs. sugar
  • ½ c. vegan margarine
  • ¼ c. soy yogurt
  • 1 - 2 Tbs. ice water
  • For the Filling:
  • 2 c. cranberries
  • 2 apples
  • 2 Serrano chilies
  • 1 Tbs. chopped fresh ginger
  • Juice of 2 oranges
  • 2 3-inch pieces of orange zest
  • ½ c. apple cider vinegar
  • 1 tsp. cinnamon
  • 1 ¼ c. sugar
  • ½ tsp. salt
  • For the Almond Cheese:
  • 8 oz almonds, soaked overnight (approx. 1 ½ c.)
  • ¼ c. plain WholeSoy yogurt
  • ¾ tsp. salt


Prep this dish the night before! Although the ingredients and directions look long, the recipe is easy - and makes extra chutney and almond cheese. Also, the dough recipe can be doubled and frozen for future use.

For Pastry Dough
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 tablespoon until mixture just comes together.

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

For Almond Cheese
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 Make Crostata
Pre-heat over to 450 F. Line a baking sheet with parchment. Roll out the dough, making sure the sides of the dough are thicker to hold the filling - and place dough on pan. Spread approximately 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.

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