Ingredients
Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, cut into small pieces
- 1/2 cup mascarpone cheese
- 1 1/2 tablespoons lemon juice
- 3 tablespoons ice water
Filling:
- 3 tablespoons unsalted butter, melted
- 4 small Granny Smith apples, peeled, cored, and cut into 1/4 to 1/2-inch thick slices
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup chopped walnuts
- 1/3 cup crumbled Gorgonzola
- 1 large egg, lightly beaten
Directions
For the crust: In a food processor combine the flour, salt, and sugar. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disc, cover, and refrigerate for 30 minutes.
For the filling: Place an oven rack in the lower third of the oven. Preheat the oven to 400 degrees F. Melt the butter in a large nonstick skillet over medium heat. Add the apple slices, sugar, and cinnamon. Cook, stirring frequently, until the apples are softened, but not mushy, about 5 minutes. Set aside to cool for 10 minutes. Stir in the lemon juice, lemon zest, walnuts, and Gorgonzola.
Cut a piece of parchment paper to fit the inside of a 12 by 17-inch baking sheet and place on a work surface. Place the chilled dough on the parchment paper. Roll the dough out into an 11-inch circle, about 1/4-inch thick. Lift the parchment paper and transfer to the baking sheet. Spoon the apple filling into the center of the dough. Spread the filling evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough.
Using a pastry brush, brush the crust with the beaten egg. Bake until the crust is golden, about 25 minutes. Cool for 10 minutes before slicing and serving.
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By Chef Piperlady
Tustin, CA
on April 16, 2013
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I love this, and WITH the cheese! That is the whole point of this recipe, for Pete's sake! If these other reviewers don't like Gorgonzola then substitute a milder cheese like feta, brie, or something that will melt the same, or...just a thought...make the apple crostata recipe listed here that doesn't even have cheese in it. ;- I don't know, maybe Gorgonzola cheese is an acquired taste for older people like me (50, but I think the contrast of sweet & salty & savory is excellent! Use blue cheese if you like that, since it is closer to the original cheese. But if you don't like real blue cheese, then use the others or make the other recipe with no cheese. Save this recipe for the inclusion of some sort of soft, melty cheese. Yum!
By Lynda M
Polson, MT
on December 25, 2012
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I really enjoyed this Crostata. The crust is fantastic and will be using over and over, experimenting with other fillings. The filling is definitely for a more distinguished palate, the younger folks at the party were over powered by the gorgonzola. The reviews at my party were split but 5 stars from me. I will be making this again, even if I am the only one eating it. I just loved it.
By dr24ss_12495473
Sacramento, CA
on November 18, 2012
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I was looking for this recipe and couldn't find it at first. I made it a year ago and never forgot that the crust was amazing! I can't believe it took me this long to make it again. I do cook/bake a great deal and don't repeat too much. I was so happy to finally find this and I will say that its important to get the sweet Gorgonzola. It's usually refered to as "Dolce". This sweet blue cheese does make a very nice accent to the apples and walnuts. I did put a little less of the cheese this time and it was great. I made small mini crostatas for our dessert.
Read all 38 reviews