Vegan Tomato Crostata with Whole Wheat-Rosemary Crust » Living the Allergy Way

Ingredients

• 1 c all-purpose flour
• 1/4 c whole wheat flour
• 1 tsp. fresh rosemary, chopped
• 2 tsp. sugar
• 1/4 tsp. salt
• 9 tbsp. vegan margarine, frozen
• 3 tbsp. ice cold water
• 1/2 tsp. white vinegar
• 2 c chopped spinach
• 2 tbsp. olive oil
• 2 garlic cloves, chopped
• 15 small tomatoes or 2-3 large tomatoes
• 1/2 c chopped basil
• vegan parmesan, shaved