Denig's writing appears regularly in Decanter, WineSearcher, Food & Wine, Liquor, and Wine Enthusiast, among others.
Form each Dough portion into a ball, and flatten into a disk.Wrap pastry disks individually in plastic wrap; flatten slightly with a rolling pin.
Chill until firm, at least 1 hour or up to 2 days.Pastry disks may also be frozen up to 1 month; thaw at room temperature before using.. Preheat oven to 350°F.Remove 1 pastry disk from fridge, and unwrap; reserve remaining disk for another use.
Roll 1 dough disk into a 12-inch round on a lightly floured work surface.Transfer to a 9-inch tart pan with a removable bottom, pressing pastry into bottom and up sides of pan.
If pastry cracks or tears, press dough back together.
Prick bottom of crust all over with a fork.It’s very aromatic, from peppery to violets, with some plum and seedy raspberry fruit to round things out.
It has enough oomph to cut through any rich cut of meat, but it also wouldn’t get in the way of a peppered pork loin.These baked shells with meat sauce and mozzarella are a true crowd pleaser: ground beef cooked in a simple tomato sauce, then finished with., tossed with pasta, layered with mozzarella and Parmesan cheese, and cooked in the oven until browned and bubbly.
Garnish with basil leaves for a pop of color..Do you cook the meat before adding to sauce?.