Gluten Free Nutella Crostata

Short Crust Pastry Dough

1. In a KitchenAid mixer or food processor, mix Caputo Gluten-Free Flour, butter, and sugar until crumbly and combined.
2. Add the baking soda and vanilla, then mix for 30 seconds.
3. With the mixer on, gradually add in the eggs and egg yolks until a smooth, homogeneous dough ball forms.
4. Remove the dough from the mixer, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
5. The dough can be stored in the refrigerator for up to 5 days.

Baking the Crostata

1. Preheat your oven to 350°F and set the oven rack to its lowest position.
2. Lightly coat a sheet of parchment paper with rice flour. Place the dough on the center, cover it with another sheet of parchment, and roll it out to ⅛–¼ inch thickness.
3. Spray a fluted tart or pie pan with non-stick spray and gently place the dough inside. Reserve leftover dough to cut out decorative lattice.
4. Press the dough evenly into the pan and use a fork to poke holes along the bottom to prevent puffing during baking.
5. No need to par-bake! Simply pour the Nutella into the crust, then carefully place the decorative lattice on top.
6. Arrange the tart on a sheet pan and bake for 25–30 minutes, or until golden brown.
7. Allow the crostata to cool completely before slicing and serving.