Crostata with Apples, Walnuts and Gorgonzola

By JDARK

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 cut into 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

Details

Servings 8
Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

Crust:
1. In a food processor combine the flour, salt, and sugar.
2. Pulse to combine.
3. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal.
4. Add the Mascarpone cheese and lemon juice and pulse a few times.
5. 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.
6. Turn the dough out onto a sheet of plastic wrap.
7. Press into a disc, cover, and refrigerate for 30 minutes.

Filling:
8. Place an oven rack in the lower third of the oven. 9. Preheat the oven to 400 degrees F.
10. Melt the butter in a large nonstick skillet over medium heat.
11. Add the apple slices, sugar, and cinnamon.
12. Cook, stirring frequently, until the apples are softened, but not mushy, about 5 minutes.
13. Set aside to cool for 10 minutes.
14. Stir in the lemon juice, lemon zest, walnuts, and Gorgonzola.
15. Cut a piece of parchment paper to fit the inside of a 12 by 17-inch baking sheet and place on a work surface.
16. Place the chilled dough on the parchment paper. 17. Roll the dough out into an 11-inch circle, about 1/4-inch thick.
18. Lift the parchment paper and transfer to the baking sheet.
19. Spoon the apple filling into the center of the dough.
20. Spread the filling evenly, leaving a 2-inch border. 21. 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.
22. Using a pastry brush, brush the crust with the beaten egg.
23. Bake until the crust is golden, about 25 minutes. 24. Cool for 10 minutes before slicing and serving.