The Nutella Crostada of Your Wildest DreamsBrooke McLay
People ask me all the time, when they find out that I’m a food blogger, ‘so you must really like to cook, huh?’ Truth is, I DID like to cook, but it often becomes a chore when freelance assignments and editorial calendars come due. Cooking on demand isn’t quite as enjoyable as cooking for fun. Because, after all, cooking takes time. And we all have limited portions of that. Which is why I adore this supremely simple recipe for Nutella Crostada. It hardly takes any time at all, and is about the best danged thing since…well…since Nutella. And, we all have unlimited portions of Nutella devotion, right? Right.
1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon ffozen, unsalted butter, grated into small slices
1 large egg, whisked
1-2 cups nutella
1 pie crust, cut into very thin strips
In a food processor, pulse together the flour, sugar, salt, and butter until a crumbly mixture forms. Slowly add the egg a little at a time until the mixture starts to stick together. Turn the dough onto a parchment-lined wooden cutting board and knead it several times before pressing it into a 9 inch tart pan, pie pan, or springform pan.
Bake in an oven preheated to 375 degrees until light golden brown. Remove the tart from the oven and spoon Nutella inside the tart. Lay several thin strips of pie crust over the top of the tart. Turn the oven up to 425 degrees. Return the tart to the oven and bake just until the top of the crust is golden brown.Cool before serving with a cup of hot coffee or tea and a giant spoon.