I had a great idea for a blog today. Unfortunately as soon as I opened this window to type it all in, the idea went scampering into the forest with the bunnies where it will most likely become a snack for Mittens and Whiskers (the bobcats).
Since I'm now emptied of fresh ideas, go read JB Lynn's post at Killer Chicks: 5 Tips for Keeping the Writing Dream Alive.
And then go make some breakfast...
Crostata with Walnut Filling
1 1/2 cups all-purpose flour
3 tablespoons white sugar
10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
3 tablespoons ice water
Flour for dusting, as needed
1/4 cup chopped walnuts
1/4 cup brown sugar
1/4 cup butter (melted)
1 T flour
Sift together flour and white sugar. Add the butter. Using fork or pastry blender, mix together until the mixture resembles a coarse meal. Stir in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy greased and floured baking sheet. Stir together butter, flour, walnuts and brown sugar until well-combined. Spread the walnut mixture on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.
Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Slide a spatula under the crust to free the crostata from the baking sheet, slice and serve.
If you're not into nuts, you can always substitute a generous dollop or three of your favorite fruit preserves or jam. Make the dough using the directions above, but when you get to the walnut part, plop the jelly into the center, spread it evenly around the dough, and follow the rest of the directions. Mmm, yummy.
Enjoy! I'm outta here to go write.