I always enjoy a good challenge, and this months Daring Baker challenge was a crostata. To curb the insanity of nonstop pies, cakes, and cookies from Thanksgiving I decided to make a savory spinach and chickpea crostata.
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.
Though I made some of my own changes due to dietary measures, I think it came out well. The dough cracked a bit upon moving it from pan to cutting board, but other than that it was tasty.