{Chocolate-Pecan Crostata}
2 1/2 cups pecans
2 rolls store-bought pie pastry dough
2 tablespoons butter, melted
1/2 cup light brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla extract
6 ounces semisweet chocolate, chopped
Powdered sugar
Preheat oven to 350 degrees. Spread the pecans in a single layer on a baking sheet and bake, stirring occasionally, until fragrant and lightly toasted, about 10-12 minutes. Pour onto a place and let cool, the chop and set aside.
On a lightly floured surface, roll out 1 dough disk into a round 1/8 inch thick and trim the round to 12 inches in diameter. Press into a 9- or 10-inch fluted tart pan with a removable bottom and trim the edges evenly. Set aside.
In a bowl, combine butter, sugar, eggs, and vanilla and stir until well blended. Stir in pecans. Melt the chocolate in double boiler set. Remove room the heat and let cool slightly, about 2-3 minutes. Stir the chocolate into the egg mixture, blending well. Spoon the filling into the tart shell.
Roll out second dough disk into a round 1/8 inch thick and trim to 12 inches in diameter. Cut into strips about 3/8 inch wide. Lay the strips vertically across the crostata, spacing them 1 to 1 1/2 inches apart. Repeat with more strips, laying them horizontally across the first strips on a slight diagonal. Trim the edges.
Bake until the crust is golden and the chocolate has puffed slightly and gone glossy to dull, about 17-20 minutes. Transfer to a wire rack and let cool. Using a fine-mesh style sieve, sprinkle a light dusting of powdered sugar evenly over the top. Remove the sides of the pan and cut into wedges. Serve warm or at room temperature.
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