A crostata so buttery rich, savory and tart it will have you wanting more than one slice.
I must say I don’t think I’ve ever been happier in creating my own recipe till now. Sure, I’ve created other sweet treats of my own but this one…this one is A-MA-ZING! Who’d ever thought sweet and savory could taste so good together? Not I! Not until now.
This apple-cheddar crostata was made for the first time about 6 months ago right before I moved into the city. It was ok and needed work. My boyfriend, Wes, on the other hand couldn’t stand it. He didn’t understand why I would put cheese in a dessert. I assured him I’ve seen “apple-cheddar” isn’t anything new. It’s been around and I was determine to try it myself in a pie.
I’m so glad I gave it another shot. I adjusted the cheese from using mild cheddar to sharp cheddar- this will enhance the rich savory flavor. The apples, stick with granny smith, a very tart apple. Granny Smiths will give just the right amount of sweetness but its best characteristics of why this apple is used, is its ability to hold its texture during the baking process all while retaining its tartness. You’d want that tart flavor to also pop just as well as the savory cheddar cheese to have this continued to be considered as a dessert. Lastly, for the crust (my favorite part!) I stuck with an all-butter crust to really pull everything together to enhance the savory effect and I added a bit of sugar for that little touch of sweetness. This is truly probably one of my best creations yet. Made it last night and it was gone by the end of the night with Wes’ approval.
Now onto the giveaway….
- 1 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch slices
- 3-4 tablespoons cold buttermilk
- 1/4 cup milk
- 1 tablespoon coarse sugar
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/8 teaspoon nutmeg
- 3-4 medium baking apples, peeled and sliced
- ½ cup + 2 tablespoons shredded sharp cheddar cheese
- CRUST: In medium bowl, whisk flour and 2 tablespoons of sugar. Using a pastry blender or long-tined fork cut in butter until the mixture becomes crumbly about the size of small peas. Add buttermilk 1 tablespoon at a time and combine dough until the mixture leaves the sides of the bowl.
- Form pastry dough into a ball and flatten into a disk shape on a floured surface. Cover with cling wrap and cool in fridge for 30 minutes.
- Meanwhile, in another small bowl, whisk 1/2 cup sugar, 2 tablespoons of all-purpose flour, lemon juice, and nutmeg until just combined.
- Toss and coat sliced apples.
- Heat oven to 400 degrees F. Lightly flour a baking sheet; set aside.
- On a clean floured surface use a floured rolling pin to roll out the cooled pie crust into a circle about 12 inches in diameter. Note: Use a large inverted plate or bowl to achieve a perfect round circle. Transfer crust onto the baking sheet.
- Sprinkle 1/2 cup cheese onto the center of the crust. Arrange apple slices facing the same direction above cheese.
- Fold crust upward and onto the sides of the apples creating pleats about every 1 1/2 inches. Using a pastry brush, brush milk on the sides of the crust and sprinkles coarse sugar.
- Bake for 30-40 minutes or until crust is golden brown. Sprinkle 2 tablespoons of cheese above crostata while still hot. Allow to cool for 5 minutes. Best served warm. ENJOY!
Apple Cheddar Crostata recipe was created by URBAN BAKES