Easy Chocolate Crostata with Nutella

Crisp chocolate crust, creamy chocolate-hazelnut center, a dusting of powdered sugar... I can tell you this: This crostata is one of the best desserts I've ever made. And probably one of the easiest.

And, I'll also confess this: I commented to my food processor (you know, the machine), "Well, THAT was the easiest dough ever". The food processor agreed (I think). Not just easy, the dough is downright incredible. The texture of a sugar cookie, with all the deliciousness of chocolate.

So what's a crostata? It's basically the same thing as a gallette - a free-form pie that you can't screw up. Crostata is Italian, gallette is French. Both are awesome. Both better with chocolate.

Want to prep ahead? You can prepare the dough up to 3 days in advance. Simply wrap the dough in plastic wrap and refrigerate until you're ready to roll out and bake.

And CHECK THIS OUT: Any filling works! After you try this Nutella version, try peanut butter, fresh berries, fruit preserves, and marshmallow fluff!

Easy Chocolate Crostata with Nutella 

1 cup all-purpose flour
3 tablespoons unsweetened cocoa
3 tablespoons granulated sugar
1/2 teaspoon salt
1/4 cup (1/2 stick) cold unsalted butter, cut into 1-inch pieces
2 tablespoons vegetable oil
3-5 tablespoons ice water
Parchment paper or wax paper
2 tablespoons Nutella or hazelnut spread of choice
Powdered sugar for dusting the finished crostata

In a large mixing bowl or food processor, combine the flour, cocoa, sugar, and salt. Mix to combine. Add the butter and oil and mix until the mixture is crumbly. Add the water, 1 tablespoon at a time, and mix until the mixture comes together to form a dough (you might only need 3 tablespoons).
Shape the dough into a round disk and wrap in plastic wrap. Refrigerate for 30 minutes (and up to 3 days).
Preheat the oven to 350 degrees.
Place the dough on a large piece of parchment paper or wax paper and roll out into a 10-inch circle. Place the paper on a large baking sheet.
Spread the Nutella all over the center of the dough, to within 1-inch of the edges.
Using the paper, lift up the edge of the dough and fold it towards the center, covering about 1 inch of the Nutella, gently folding the dough over itself as necessary. If the dough tears, simply pinch it back together with your fingers. Remember this is "free-form"; all outcomes are pretty. Plus powdered sugar blankets any mistakes.
Bake for 12 to 15 minutes, until the crust is dry to the touch (the center will puff up like a pregnant belly). Cool the crostata, on the baking sheet, on a wire rack. Cool completely before sifting powdered sugar over top.
Sift the powdered sugar over top, cut into wedges and serve.
Serves 6-8