RECIPE: Apple Walnut Gorgonzola Rustic Tart

becky_caOctober 27, 2009

I made two of these tarts last week for a potluck, and thought that they were good enough to share the recipe. They would make a nice addition to a buffet table for the holidays and would work for either dessert or an appetizer since they're not too sweet. I think it would also be good made with pears. Enjoy :-)


* Exported from MasterCook *

Apple Walnut Gorgonzola Rustic Tart

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 Pâte Brisée (tart dough) for a 10-inch -- flat pie crust

tart (see all butter crust recipe) or 1


1/2 cup walnuts -- chopped

1/4 cup crumbled gorgonzola cheese (or blue


1 tablespoon fresh thyme -- chopped, or 1/2

teaspoon dried

2 Tbsp maple syrup

2 large granny smith apples (or other good -- peeled, cored, chopped

cooking apples such as jonagold or fuji)

1 teaspoon lemon juice (optional)

1 Toss the walnuts, gorgonzola, thyme, chopped apples, and maple syrup together in a medium size bowl. As you are working with the apples (chopping them, mixing them in with the other ingredients), if you want, you can squeeze a little lemon juice on them to help keep them from discoloring. Cover the mixture with plastic wrap while you prepare the crust.

2 Preheat oven to 350°F. Roll out pastry dough to 13-inches, at an 1/8 of an inch thickness. Place pastry dough on a rimmed baking sheet. (Rimmed because the pastry will leak butter during the cooking process.) Mound the filling in the middle of the rolled out dough, and spread out evenly to 1 1/2 inches to 2 inches from the edge of the dough. Pleat the edges of the dough over the filling.

3 Bake for 45 minutes to an hour, until crust is nicely browned. If at any time it looks like the walnuts are getting a little burnt, you can lightly tent a piece of aluminum foil over the center.

Remove from oven and let cool for 10 minutes before serving. A pizza wheel works great for slicing up the tart.

Makes 6 to 8 servings.

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I love all of these flavors! Its possible that I'll be a guest this Thanksgiving (yay - finally passing the torch) and this would be a great new recipe to bring. Thanks, Becky.

    Bookmark   October 29, 2009 at 9:38AM
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Becky, that tart sounds wonderful.


    Bookmark   October 29, 2009 at 10:03AM
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