AliLarter.com

October 1, 2013

Apple crostata with aged gouda

Serves 6 to 8

CRUST

1 ½ cups all purpose flour
3 tablespoons sugar
¾ teaspoon kosher salt
12 tablespoons (1 ½ sticks) chilled unsalted butter, cut into ½ -inch cubes
3 tablespoons (or more) ice water

 

FILLING

3 to 4 apples, peeled, cored, quartered, and thinly sliced, about 3 cups (I like Granny Smith.)
¼ cup sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
^½ teaspoon sea salt
½ teaspoon finely grated lemon zest
¼ cup (½ stick) chilled, unsalted butter, cut into ½-inch cubes
½ cup coarsely grated aged Gouda cheese

 

To make the crust:

Blend the flour, sugar, and salt in a food processor. Add the butter and pulse using on/off turns until the mixture resembles coarse meal. Add 3 tablespoons ice water through the feed tube and blend just until moist clumps form, adding more ice water by teaspoonfuls if the dough is dry. Dough can be prepared 1 day ahead. Keep refrigerated. (Chill dough for 10 minutes before rolling.)

Using floured hands or a rolling pin, push out the dough disk on lightly floured parchment paper, forming a 12-inch round. Transfer the parchment paper with the crust to a large rimmed baking sheet. Chill the dough while preparing the filling.

To make the filling:

Position the rack in the center of the oven and preheat to 375°F. Combine the apples, sugar, flour, cinnamon, salt, and lemon zest in a medium bowl; toss to blend. Stir in the butter pieces. Mound the apple filling in the center of the rolled-out dough round, leaving 1 ½-inch plain border. Gently fold the dough border up over the apple filling, forming a rim, and pleating the dough edge as needed. Pinch any cracks together with your fingers. Sprinkle the Gouda cheese over the top of the filling.

Bake the crostata until apples are tender and crust is crisp and golden, 30 to 35 minutes. Run a long sharp knife under the crostata to loosen it from the parchment and to prevent sticking. Slide a flat pan bottom under the crostata and transfer to a serving plate. Cut into wedges and serve slightly warm, with a dollop of crème fraîche if desired.