Here's the recipe for Apple Crostata with Cheddar Crust. I got most of it out of a certain magazine...hopefully the diva in charge of that mag doesn't read this blog.
Cheddar Crust:
2 cups all purpose flour
1 TBLsp kosher salt
2 sticks (yes...all two sticks) cold butter diced
1/4 cup ice water
1 cup grated sharp cheddar cheese
1 egg slightly beaten
Filling:
4 tart apples and/or pears cored and sliced into 1/2 inch slices
1/2-3/4 cup sugar (depends on fruit used)
2 TBLsp fresh lemon juice
1/4 cup warm peach or apricot jam
Very important: Make sure the butter is cold.
If you have never made pie crust using your food processor, you should really give it a try. I screw it up once out of every 4 times I try it but the results (when done right) are lovely and easy. You just have to remember that the fat (butter) needs to be cold (but not frozen) and the less you have to pulse the dough, the better off you'll be. So, don't think you're saving time by pouring all the ingredients through the top hole in the processor. Take off the top and spread the ingredients around.
Start with the flour and salt. Pulse a few times. Then open the top and add the butter by spreading it all around the top. Pulse until it looks like pebbles in sand (about 10 pulses). Add in 1/4 cup ice water until the mixture looks like dough. It should not be sticky-if it is, add a little bit more flour. If it hasn't come together, add more ice water (by the tablespoon-too much will really muck it up). Pulse in the cheddar (it helps to spread it evenly over the top of the dough first).
Split the dough into two even handfuls. Mash each handful into a disk. Rap in plastic wrap and put in fridge for 30 minutes.
Mix the apple slices, lemon juice and sugar.
After 30 minutes, roll one disk out to about 13 inches round. Place on parchement paper on a pizza stone. Put it back in the fridge for 15 minutes.
Spread the filling over the crust, leaving 1 inch around the perimeter. Fold up the perimeter to make a loose pie. Use a brush to spread egg over the folded up edges. Put it back in the fridge for 30 minutes (yes, really).
Heat oven to 375 and bake for 1 hour and 20 minutes. Spread warm jam over the apples. Snarf it all down.
Cheddar Crust:
2 cups all purpose flour
1 TBLsp kosher salt
2 sticks (yes...all two sticks) cold butter diced
1/4 cup ice water
1 cup grated sharp cheddar cheese
1 egg slightly beaten
Filling:
4 tart apples and/or pears cored and sliced into 1/2 inch slices
1/2-3/4 cup sugar (depends on fruit used)
2 TBLsp fresh lemon juice
1/4 cup warm peach or apricot jam
Very important: Make sure the butter is cold.
If you have never made pie crust using your food processor, you should really give it a try. I screw it up once out of every 4 times I try it but the results (when done right) are lovely and easy. You just have to remember that the fat (butter) needs to be cold (but not frozen) and the less you have to pulse the dough, the better off you'll be. So, don't think you're saving time by pouring all the ingredients through the top hole in the processor. Take off the top and spread the ingredients around.
Start with the flour and salt. Pulse a few times. Then open the top and add the butter by spreading it all around the top. Pulse until it looks like pebbles in sand (about 10 pulses). Add in 1/4 cup ice water until the mixture looks like dough. It should not be sticky-if it is, add a little bit more flour. If it hasn't come together, add more ice water (by the tablespoon-too much will really muck it up). Pulse in the cheddar (it helps to spread it evenly over the top of the dough first).
Split the dough into two even handfuls. Mash each handful into a disk. Rap in plastic wrap and put in fridge for 30 minutes.
Mix the apple slices, lemon juice and sugar.
After 30 minutes, roll one disk out to about 13 inches round. Place on parchement paper on a pizza stone. Put it back in the fridge for 15 minutes.
Spread the filling over the crust, leaving 1 inch around the perimeter. Fold up the perimeter to make a loose pie. Use a brush to spread egg over the folded up edges. Put it back in the fridge for 30 minutes (yes, really).
Heat oven to 375 and bake for 1 hour and 20 minutes. Spread warm jam over the apples. Snarf it all down.
No comments:
Post a Comment