Cherry and Dark Chocolate Crostata

You may not be able to see the sprinkling of chopped chocolate hiding beneath the cherry filling, but you’ll taste the richness it brings to every bite. This tart was inspired by a tart chef Stefano Secchi of New York City’s Rezdôra ate while working in Piedmont, Italy, a region known for the many varieties of cherries available in the spring and summer. For a distinctly Italian variation, use half a packet of Paneangeli Lievito Pane Degli Angeli (a flavored leavening agent you can buy online) in place of the baking powder and vanilla.