A crostata is an Italian pastry that is very similar, which is basically a fancy name for a free-form pie or tart. This gluten-free crostata has a crust made from brown rice flour and almond meal with fresh rosemary folded in to give it an herby, rustic flavor. The simple filling is made from sliced sweet-tart apples layered with warm spices like cinnamon or cardamom and a drizzle of bittersweet dark chocolate.
Rosemary Dark Chocolate Apple Crostata [Vegan, Gluten-Free]
For the Crust:
- 3/4 cup, plus 1 tablespoon brown rice flour, plus a bit more to roll out the dough
- 1/4 cup almond meal
- 1/3 cup arrowroot flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon xanthan gum or psyllium husk
- 1 teaspoon minced fresh rosemary
- Scant 1/4 cup coconut sugar
- 1 tablespoon vanilla extract (or 1 vanilla bean)
- 1/3 cup melted coconut oil
- 2 1/2 tablespoons unsweetened applesauce
- Room temperature water as needed to bring the dough together
For the Filling:
- 2 sweet-tart apples, such as Northern Spy, Honeycrisp, or Pink Lady, sliced
- 1 teaspoon lemon juice
- 2 tablespoons coconut sugar
- Heaped 1/2 teaspoon ground cardamom or cinnamon
- 1.5 ounces chopped dark chocolate (about half of a standard-sized bar)
To Make the Dough:
- Preheat your oven to 325°F. In the bowl of stand mixer (or in a large bowl by hand), whisk together the flours, salt, xanthan gum, and rosemary. In a separate bowl, whisk together the coconut sugar, vanilla, coconut oil, and applesauce until the sugar has mostly dissolved and the mixture is smooth.
- With the mixer running on low (or by hand), slowly add the wet ingredients to the dry. Once the wet ingredients have been incorporated, add room temperature water to the dough little by little until it starts to form a smooth and slightly sticky ball. Once the dough is ready, form it into a disc, cover it with plastic wrap, and let it sit on the counter at room temperature for 15-30 minutes.
To Make the Filling:
- While the dough is resting, make the filling. Combine the apples, lemon juice, coconut sugar, and spices in a bowl and toss to combine. Set the filling aside until you have rolled out the dough.
To Make the Crostata:
- To make the crostata, you’ll need a large baking sheet and a piece of parchment paper large enough to fit the baking sheet. Place the parchment on your counter, then sprinkle it with a light dusting of brown rice flour.
- Unwrap the dough and place it in the middle of the parchment. Using a rolling pin, roll the dough out into a circle that is roughly 10-12 inches in diameter (it’s okay if it hangs over the edge of the parchment because you will be folding the edges over the filling).
- Once the dough is ready, carefully transfer the sheet of parchment (with the dough) onto your baking sheet. Sprinkle roughly 2/3 of the chopped chocolate evenly over the surface of the dough leaving about a 1 1/2-inch border clear around the edges.
- Next, arrange the apple filling over the chocolate in an even layer, again making sure to leave about a 1 1/2-inch border clear around the edge of the dough. Once you have the apple layer down, sprinkle the remaining 1/3 of the chopped chocolate over the top of the apples.
- To finish the crostata, fold the edges of the dough over the apples, pressing gently to keep the dough in place.
- Bake the crostata for 25-30 minutes until the dough is turning golden and the apples have softened. Allow the crostata to cool for at least 10 minutes before slicing and serving.
- Store leftovers covered at room temperature for up to two days.