Apple Cheddar and Thyme Crostata
In an effort to use up every delectable apple we schlepped 3000 miles from our trip to an apple farm in New Jersey, I bring you another apple dessert, or is it an appetizer, or both. You decide. Either way, you can’t go wrong with juicy apples enhanced with the flavor of savory thyme, tucked underneath a blanket of white cheddar cheese, all nestled inside a tender cheesy crust. Eating a slice of warm apple pie with a slice of cheddar on top is a classic way to serve this all-American dessert. I took that classic combination for a spin and I think you’re going to love the result.
Apple Cheddar and Thyme Crostata
Dough
1 1/4 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons very cold butter, cut into 1/2-inch cubes
4 tablespoons very cold vegetable shortening, cut into 1/2-inch cubes
1/4 cup ice water
1/2 cup grated sharp white cheddar cheese, plus additional 1/2 cup for topping
Filling
4 medium (about 1 1/2 pounds) apples, peeled and sliced thin, tossed with juice from half a lemon
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1 teaspoon fresh thyme leaves, lightly minced, plus several springs for embellishment
1/4 teaspoon ground cinnamon
Generous pinch salt
1 egg, beaten
Dough: In a food processor, pulse together the flour and salt. Add the butter and shortening and pulse until the mixture resembles coarse meal with some pea size pieces of butter and shortening remaining.
With the processor running, slowly drizzle in ice water until the dough just begins to come together. Stop short of it forming a ball. You might not need to use all the water. Add 1/2 cup cheddar cheese, and pulse until the dough forms a ball. Remove the dough from the processor, wrap in plastic wrap, and refrigerate for at least 1 hour. While chilling, prepare the filling.
Filling: In a small bowl, whisk together the sugar, flour, thyme, cinnamon, and salt. Add the dry ingredients to the apples, tossing gently to combine.
Assemble the Crostata: Preheat the oven to 375˚F.
Place the chilled dough on a piece of parchment paper measuring 14 inches in both directions. Place a second piece of parchment paper on top of the dough. Roll the dough into a circle measuring approximately 13-inches in diameter. Discard the top piece of parchment, and transfer the bottom parchment and dough onto a rimmed baking sheet. Working quickly so the dough does not soften too much, place the apples in the center of the dough, leaving a 2-inch border all around. Bring the border of the dough over the apples, pleating the dough as you go. Brush the dough with the beaten egg.
Bake the crostata for 40 to 45 minutes, until the crust begins to turn golden brown. Remove from the oven, and sprinkle the remaining 1/2 cup cheddar cheese over the apples. Embellish with several springs of fresh thyme. Return to the oven, and continue to bake for an additional 8 to 10 minutes, or until the cheese melts and the crust turns deep golden in color. Cool for at least 30 minutes before cutting.
Serves 8
By Mary Weinberg – siftingfocus.com
The crusty, cheesy appley deliciousness of this Crostata is redolent with flavors that make me remember standing high up on a limb, twisting off an apple at the peak of ripeness !
Such a wonderful post! I am enjoying the photos as much as the scrumptious recipe. Serving this crostata with a hearty kale salad would be a mighty fine autumn meal!
Hi Mary! I can’t wait to try this! It looks and sounds scrumptious! Perfect for this time of year. I’ll let you know how I do!
That looks gorgeous, Mary! I love the flavours you’ve used – there’s plenty of apples sitting in our kitchen during this time of the year and I’m always looking for new ways to use them.