Crostata with Apples, Walnuts and Gorgonzola

  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 20 min
  • Inactive: 50 min
  • Cook: 35 min
  • Yield: 6 to 8 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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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