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.
Shot of Lemon Juice
3-4 Sprigs of Dill, chopped
Blind baked crust. Notice the shrinking... I overworked it a tad.
2. Rub in butter until mixture is crumbly. Do not over combine.
3. Create well in the middle of flour mixture and add eggs.
4. Add lemon juice and dill to center of the egg well.
5. Mix wet ingredients into dry with a fork.
6. Flop mixture out onto a floured surface and knead until combine.
7. Refrigerate dough for at least an hour.
8. Remove dough from fridge and roll out into a circle big enough to fill tart pan.
9. Place dough in tart pan, being careful not to stretch it to avoid shrinking in the oven. Trim off the excess dough.
Cheddar cheese in crust awaiting its custard-y mate.
Salt and Pepper to Taste
1 cup – Grated Cheddar Cheese
4-5 spring of Dill, chopped
Ready for baking...
4. Pour egg mixture of over the cheese into the crust. The pan can be filled to almost the top of the crostata crust as the custard does not rise much. (Account for your dexterity in moving a full pie to the oven and any un-levelness in your oven.)
5. Bake the completely assembled crostata for about 20-30 minutes in a 350 degree oven until the center is just set.