Apple Crostata with Cheese Crust
Apples and cheese are a perfect combination - a little sweet, a little salt. The flavours become divine when you blend the cheese into the dough and bake it around the apples.
This recipe requires a few stays in the refrigerator, so plan your time or make the pastry a day ahead. The crust turns out slightly crispy, which makes the crostata easy to cut into slices or squares and eat as finger food.
Adapted from Martha Stewart, choose from a variety of complementary cheeses to create a new brunch or dessert treat every time.
Click here for more fabulous desserts.
Cheese Pie Crust
Note: Martha Stewart's recipe for the crust makes enough for two crostatas. I have halved her ingredients, but if you want to follow her instructions, you can freeze the second half for future use. Thaw it in the fridge to keep the dough chilled before you roll it out.
Ingredients for the Crust
1 1/4 cups all-purpose flour
1 /2 teaspoon salt
4 ounces or 1/2 cup or 2 sticks cold unsalted butter, cut into small pieces
2 - 4 tablespoons ice water
1/2 cup grated sharp cheddar or gruyere cheese
Method
Combine the flour and salt in a bowl or food processor. Add the butter, and use a pastry cutter or pulse for about 10 seconds to form a mixture that resembles a coarse meal,. Drizzle 2 tablespoons of cold water evenly over the mixture.
Mix or pulse until the mixture just begins to hold together. The dough should not be wet or sticky. If the dough is too dry, add more water, 1 tablespoon at a time, and mix or pulse.
Add the grated cheese; Mix or pulse until combined.
Shape the dough into a disk, and wrap in plastic. Refrigerate it until chilled, about 30 minutes or up to overnight. The dough can also be frozen. Thaw in the refrigerator before using.
Ingredients for the Apple Filling
2 - 3 large firm cooking apples, such as Granny Smith, peeled, cored, and sliced into 1/2-inch wedges
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1 large egg, lightly beaten for egg wash
Crystal or coarse sanding sugar, for sprinkling
1/4 cup apricot jam or jelly or citrus marmalade, warmed slightly
Method
Make the crust: Roll out the dough to a 13-inch round, about 1/8 inch thick, on a lightly floured surface or silicone mat.
Transfer the dough to a parchment-lined baking sheet. Refrigerate for 20 minutes.
While the dough is chilling, toss together the apples, granulated sugar, flour, lemon juice, and cinnamon.
Preheat oven to 375 degrees.
Remove the dough from the fridge. Spread the filling over the dough, leaving a 1 1/2-inch border.
Fold the edges in to form a crust, leaving the centre open. Brush the crust with the egg wash, then sprinkle with the crystal or sanding sugar. Refrigerate again until the edges are firm, about 30 minutes.
Bake the crostata until the apples are tender and crust is golden, about 1 hour 20 minutes. Let it cool slightly. Brush the apples with the warmed apricot jam or jelly or citrus marmalade.
Serve warm or at room temperature. If desired, add a dollop of whipping cream or a scoop of ice cream on top.
Apples and cheese are a perfect combination - a little sweet, a little salt. The flavours become divine when you blend the cheese into the dough and bake it around the apples.
This recipe requires a few stays in the refrigerator, so plan your time or make the pastry a day ahead. The crust turns out slightly crispy, which makes the crostata easy to cut into slices or squares and eat as finger food.
Adapted from Martha Stewart, choose from a variety of complementary cheeses to create a new brunch or dessert treat every time.
Click here for more fabulous desserts.
Cheese Pie Crust
Note: Martha Stewart's recipe for the crust makes enough for two crostatas. I have halved her ingredients, but if you want to follow her instructions, you can freeze the second half for future use. Thaw it in the fridge to keep the dough chilled before you roll it out.
Ingredients for the Crust
1 1/4 cups all-purpose flour
1 /2 teaspoon salt
4 ounces or 1/2 cup or 2 sticks cold unsalted butter, cut into small pieces
2 - 4 tablespoons ice water
1/2 cup grated sharp cheddar or gruyere cheese
Method
Combine the flour and salt in a bowl or food processor. Add the butter, and use a pastry cutter or pulse for about 10 seconds to form a mixture that resembles a coarse meal,. Drizzle 2 tablespoons of cold water evenly over the mixture.
Mix or pulse until the mixture just begins to hold together. The dough should not be wet or sticky. If the dough is too dry, add more water, 1 tablespoon at a time, and mix or pulse.
Add the grated cheese; Mix or pulse until combined.
Shape the dough into a disk, and wrap in plastic. Refrigerate it until chilled, about 30 minutes or up to overnight. The dough can also be frozen. Thaw in the refrigerator before using.
Ingredients for the Apple Filling
2 - 3 large firm cooking apples, such as Granny Smith, peeled, cored, and sliced into 1/2-inch wedges
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1 large egg, lightly beaten for egg wash
Crystal or coarse sanding sugar, for sprinkling
1/4 cup apricot jam or jelly or citrus marmalade, warmed slightly
Method
Make the crust: Roll out the dough to a 13-inch round, about 1/8 inch thick, on a lightly floured surface or silicone mat.
Transfer the dough to a parchment-lined baking sheet. Refrigerate for 20 minutes.
While the dough is chilling, toss together the apples, granulated sugar, flour, lemon juice, and cinnamon.
Preheat oven to 375 degrees.
Remove the dough from the fridge. Spread the filling over the dough, leaving a 1 1/2-inch border.
Fold the edges in to form a crust, leaving the centre open. Brush the crust with the egg wash, then sprinkle with the crystal or sanding sugar. Refrigerate again until the edges are firm, about 30 minutes.
Bake the crostata until the apples are tender and crust is golden, about 1 hour 20 minutes. Let it cool slightly. Brush the apples with the warmed apricot jam or jelly or citrus marmalade.
Serve warm or at room temperature. If desired, add a dollop of whipping cream or a scoop of ice cream on top.