Apple Crostata with Cheddar Cheese
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Ingredients
CRUST
- 1 tsp sugar
- 1/4 tsp salt
- 1 large egg yolk
- 1 cup all purpose flour
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch pieces
- 1 tbsp (or more) ice water
- 1/2 tsp vanilla extract
FILLING
- 1/4 cup sugar
- 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 1/2 lb. Fuji apples (about 3 large), peeled, quartered, cored, cut into 1/4 inch thick slices
- 1 tbsp unsalted butter, cut into small pieces
- 8 oz. sharp cheddar cheese, cut into 8 wedges
Methods/steps
FOR CRUST
- Mix flour, sugar, and salt in processor.
- Cut in butter, using on/off turns, until mixture resembles coarse meal.
- Whisk yolk, 1 tablespoon ice water, and vanilla extract in small bowl to blend.
- Add egg mixture to processor; blend until dough clumps together, adding more ice water by teaspoonfuls if dough is dry.
- Form dough into ball; flatten into disk. Wrap in plastic wrap; chill at least 1 hour.
- Roll out dough on floured surface to 12-inch round.
- Transfer to 9-inch-diameter tart pan with removable bottom.
- Trim dough overhang to 1 inch; fold dough overhang in and press onto sides of pan.
- Pierce crust all over with fork. Refrigerate crust for 1 hour
FOR FILLING
- Position rack in bottom third of oven and preheat to 400 degrees F.
- Mix first 3 ingredients in bowl.
- Arrange apple slices in concentric circles in crust, overlapping and fitting tightly together.
- Sprinkle with sugar mixture. Dot with butter. Bake until apples are tender and beginning to brown and crust is golden, about 55 minutes.
- Cool tart in pan on rack at least 45 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
- Serve tart slightly warm or at room temperature with cheese.
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