This is my first month joining in on the Daring Bakers' challenge and I was so excited to finally become a part of this group! The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.
Breakfast Crostata with Pancetta, Mushrooms, and Egg Custard
(Crostata crust recipe inspired by those in the book La scienza in cucina e l’arte di mangiare bene by Pellegrino Artusi (1820-1911) translated into English as Science in the Kitchen and the Art of Eating Well)
Pasta Frolla (crust):
2 c. flour
½ t. salt
1 stick butter, chilled, cut into pieces
Grated zest of half a lemon
1 large egg
1 large egg yolk
½ t. thyme
1. In a large bowl whisk together flour, salt, and thyme.
2. Rub or cut the butter into the flour mixture until it has the consistency of coarse crumbs. (I used my fingers to do this)
3. Make a well in the center of the mounded flour and butter mixture. Pour the beaten eggs into the well. Add the lemon zest and thyme.
4. Use a fork to incorporate the liquid into the solid ingredients, then use your fingertips. Knead lightly until the dough just forms a ball. Shape into a disk and wrap with plastic wrap. Place in the refrigerator at least 2 hours or overnight.
4 oz. chopped pancetta
4 oz. thinly sliced mushrooms
1 c. shredded cheddar cheese
1 c. low fat milk
¼ t. thyme
1 egg yolk
½ t. salt
1. Take the dough out of the refrigerator and roll out to ⅛ inch thickness. If the dough is firm, start by pressing the dough with the rolling pin from the middle to each end. If it is too crumbly, add a few drops of water.
2. Once the dough is ⅛ inch thick, flip dough over the tart pan, centering it. Delicately press it all around so the corners are well covered. Prick the bottom of the dough with the fork in several places. Set aside.
3. Preheat the oven to 350 degrees.