A crostata is a rustic, free-form Italian tart, made from a variety of fruits, very similar to a fruit pie. Here we've added cheddar cheese to the crust to compliment the sweet apples!
Course: Dessert
Cuisine: Italian
Servings: 8
Ingredients
CHEDDAR CHEESE CRUST:
2 1/2c.all-purpose flourplus more for dusting
1tsp.kosher salt
1c.cold unsalted buttercut into small pieces
1/2c.ice cold water
1c.shredded sharp cheddar cheese
1egglightly beaten
Turbinado sugarfor sprinkling
APPLE FILLING:
2-3granny smith applespeeled, cored, sliced 1/2-inch wedges
1/2c.granulated sugar
2T.all-purpose flour
2T.fresh lemon juice
1/4tsp.ground cinnamon
1/4c.apricot preserveswarmed
Instructions
CHEDDAR CHEESE CRUST: In a food processor, pulse 2 1/2 cups flour and the salt. Add the butter, and pulse until the mixture resembles A coarse meal. Drizzle ice cold water evenly over the mixture. Pulse until the mixture just begins to hold together. Add cheese; pulse until combined.
Turn out dough onto a surface and form into a ball. Divide the ball in half. Flatten into 2 disks, wrap each disk in plastic, and refrigerate until chilled, about 30 minutes or up to overnight. (You can also freeze your other disk of dough for up to one month.)
On a lightly floured surface, roll out 1 disk of dough into a 13-inch round, about 1/8 inch thick. Transfer to a parchment-lined baking sheet.
APPLE FILLING: In a large bowl, toss together apples, granulated sugar, 2 tablespoons flour, lemon juice, and cinnamon.
Spread filling over the dough, leaving a 2-inch border. Fold edges in, to form a crust; brush with egg wash, and sprinkle with turbinado sugar.
Preheat oven to 375 degrees. Bake the crostata until the apples are tender and the crust is golden about 1 hour. (Cover the crostata with aluminum foil about 40 minutes into the baking, to prevent any burning.) Let cool slightly.
Brush the apples with warm apricot preserves. Let the crostata cool to room temperature before serving.