Updated 5-21-2015: new photos!

A few notes:

• Olive oil: not only is this recipe vegan, but you don’t have to worry about the butter in the crust getting too warm while rolling it out. (Seattle = no AC! It’s great until you try working with buttercream in the summer)
• One crust, rustic-style: way easier to put together than a normal pie.
• Rhubarb and raspberries: in-season, delicious, and maybe even better than strawberry-rhubarb!

Vegan Rhubarb-Raspberry Crostata

Because the crust and filling both need 30 minutes to chill and cool respectively, I’m going to suggest taking care of the filling first. I’ve done it both ways.

Time: ~80 minutes
Active: 20 minutes
Inactive: 60 minutes

Equipment
-small whisk or fork
-large saucepan
-parchment paper
-rolling pin
-cookie sheet

Filling
Adapted from “Rhubarb and Raspberry Crostata,” Lottie + Doof

1/4 cup (32 g) cornstarch
3 TBSP water
~1.25 lbs (565 g)  1/2″ (~1 cm)-thick slices rhubarb
6 oz. (170 g) fresh raspberries
2/3 cup (135 g) sugar
Extra sugar to sprinkle on top

1. In a small bowl, whisk cornstarch and water together until dissolved and set aside.
2. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes.
3. Stir in cornstarch mixture and bring the mixture to a boil. The rhubarb will not be tender and will maintain its shape.
4. Remove from heat. Let cool at room temperature for at least 30 minutes. (The crust will take a bit longer than that to make and chill).

Crust
Adapted from Rustic Plum and Lavender Galette, Cook Eat Live Vegetarian.

2 cups (250 g) wholewheat flour
1/2 tsp salt
2 TBSP soft brown sugar
1/4 cup (60 mL) olive oil
1/2 cup (120 mL) cold water
1 ice cube

1. In a large bowl, mix the flour, salt, and sugar.
2. Slowly add the olive oil, mixing it in with a fork until the dough is crumbly.
3. Add an ice-cube to the water. Holding the ice cube with a spoon to keep it in the cup, slowly pour the water (sans ice cube) into the mixture. Mix the dough together with the fork until just incorporated and then knead it slightly until it forms a cohesive ball. Be sure to get the dry parts mixed in.
4. Measure the parchment paper to the size of the cookie sheet. Roll out the dough onto the parchment paper into a large oval, about 2-3 mm thick.
5. Carefully place the parchment paper and dough into the refrigerator and let chill for 30 minutes.

Assembly
1. Remove parchment paper and dough from refrigerator and place (both) on the cookie sheet.
2. Carefully spoon the filling evenly into the center and spread out, keeping a ~1.5 (3 cm) margin.
3. Carefully roll up the edge of the pastry, pleating if needed; use a butter knife to lift under the edge if it won’t separate from the parchment paper. Sprinkle with a little extra sugar.
4. Cook at 375ºF (190ºC) for 25~30 minutes, until the filling is bubbling and the crust is golden brown.

Serve warm or room temperature plain or with vanilla ice cream (vegan or otherwise, depending on your preferences).