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VEGAN MISO ONION CROSTATA

Miso Glazed Onion Crostata

Course: Appetizer
Cuisine: Italian
Keyword: Dairy free, Vegan
Prep Time: 20 minutes
Cook Time: 1 hour
Resting time: 1 hour
Servings: 4 People
Calories: 595kcal
This crostata is a wonderful brunch dish or starter for a multi-course dinner, paired with a rustic winter green salad of frisée lettuce, a citrus vinaigrette, and roasted mushrooms. Another nice addition of the walnut crema on the bottom of the salad would provide a layer of richness and nutty notes to the salad. 
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Ingredients

Onion Filling

Walnut Crema

Crust

  • 1 ¼ cups all-purpose flour
  • ½ tsp salt
  • 1 Tbsp Sugar
  • 6 Tbsp Vegan Butter cold unsalted, cut into 1/4-inch slices
  • ¼ cup chilled solid Vegetable Shortening cut into 4 pieces
  • cup Vodka cold
  • cup Water cold

Instructions

Filling Method

  • Preheat oven to 424 degrees.
  • Cut the shallots in half lengthwise, season with kosher salt. In a bowl, combine the miso and the vegetable stock, plum wine vinegar then whisk to combine and emulsify. Add the melted vegan butter, and the vegetable stock, continue to emulsify.
  • Place the shallots cut side down in a hot pan, allow the shallots to cook for 2 minutes, then add a dash of olive oil to the shallots. Continue to roast the shallots. The shallots should start to take on some color, you are looking for an almost chard look to the shallots. Flip the shallots and cook for 2 minutes, flip the shallots again so that the cut side is facing down. Reduce the heat and add the miso braising liquid. Place the shallots in the oven for 10 minutes. After 10 minutes flip the shallot so that the cooked side is up, place them back in the oven for 15 minutes. The shallots should be tender and lightly chard with the majority of the miso braising liquid evaporated. Set aside too cool.

Walnut Crema Method

  • Place all of the ingredients in a pot, cook over low heat for 20 minutes, the walnuts should be tender. Puree the cream until smooth, it is best to hold back some of the cooking liquid and add it to the cream while you puree, this will allow you to nail the thickness. Set aside.

Crust Method

  • Process 3⁄4 cups flour, salt, and sugar in a stand-up mixer until combined. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds, and there should be no uncoated flour). Scrape bowl with a rubber spatula and redistribute dough evenly around processor blade. Add remaining flour and mix until dough is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
  • Sprinkle vodka and water over the mixture. Mix until dough is slightly tacky and sticks together. Mold into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 2 days. You can freeze the dough for later use as well.

Building the Miso Onion Crostata

  • Preheat oven to 375 degrees
  • Start with rolling the dough out to around a 10-inch circle, the thickness is about 1/8inch. Place about a 1/4 cup of the walnut crema in the middle of the dough. Start to spread the crema out towards the edge, making sure to leave about an inch uncovered. If you feel like you need more walnut crema, add a little more, spreading from the center out. Next start with one shallot half in the middle of the dough, start placing the shallots around the center shallot, it should resemble flower pedals.
  • Gently pick up the edges of the dough folding over part of the shallots, Place the Crostata on a baking sheet lined with parchment paper. Cook for 40 minutes. The crostata should be a deep golden brown.

Notes

Nutritional values are an estimate.

Nutrition

Calories: 595kcal | Carbohydrates: 52g | Protein: 12g | Fat: 38g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 15g | Sodium: 1577mg | Potassium: 379mg | Fiber: 6g | Sugar: 10g | Vitamin A: 211IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 4mg