Apple Crostata with Walnuts and Cheddar Cheese

I have a lot of apples since my in laws have an apple tree. It produces tart apples similar to Granny Smith. I try to use them as creatively as I can. This is a very nice crostata that was inspired by those beautiful apples. The crust is flaky and rich despite that it does not have as much butter as other crusts. I added vodka to it because I have read that alcohol does not contribute to gluten development and therefore results in a more tender crust.

You can omit the walnuts and cheese or you can use 1/4 cup Gorgonzola cheese and same amount of walnuts for a different taste.

I used one type of apple in this tart because my in-laws have on type growing. If you are going to the store to buy them, you can mix the apples up. Get three different types of apples to contribute a different texture and sweetness to the tart (1 pound total). Golden delicious are sweet, McIntohshes break down and Granny Smiths stay firm.

Apple Crostata with Walnuts and Cheddar Cheese

Crust

1 cup all purpose flour

¼ cup cake flour

1 tablespoon sugar

½ teaspoon baking powder

¼ teaspoon salt
3 tablespoon cold butter, cut into ½ inch cubes
2 tablespoons olive oil
3 tablespoons water, ice cold
1 tablespoon vodka

To make the crust, pulse the dry ingredients in a food processor. Add the butter and pulse a 5 times. Add the oil, water and vodka and pulse until the dough forms little pebbles. Dump onto work surface and press the pebbles together. Refrigerate while you make the filling.

Filling

2 tablespoons unsalted butter

1 pound tart apples, such as Granny Smith (or a combination, see intro)

2 tablespoons sugar

1 teaspoon ground cinnamon

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1/4 cup raw walnuts, chopped roughly

1/2 cup coarsely grated extra sharp cheddar cheese

To make the filling, add butter to a skillet (does not have to be nonstick). When the butter melts, add the apples, sugar, and cinnamon. Cook for 5-10 minutes. You want the apples to have softened but still have a bite. Off heat, add the juice and zest. Cool to room temperature and add the cheese.

To assemble, place the crust dough on parchment paper (or silpat, but not wax paper) and sprinkle with flour. Roll to about 11 inch circle. Spoon the filling in the center and leave 2 inch border empty. Fold the dough over the filling using the parchment paper to help you. Sprinkle the walnuts on top. Brush the sides with milk or heavy cream and sprinkle with coarse or plain sugar.

Bake crostata in the center of the oven at 400 F for about 30 minutes or until the crust is golden brown. Remove and cool to room temperature.

Cut into 8 slices with a serrated knife. It is best to cut the crostata by firmly pressing on the knife across the whole crostata. Cutting in sawing motion will cause it to crumble.