To Make the Crust:
- 2 c. unbleached flour
- ½ t. salt
- Cut in ½ lb. unsalted butter, cold, cubed (you can use spectrum instead of butter)
- 1 egg (you will need a little in a dish to egg wash the tart. So either hold a little back or plan on using a second egg)
- ¼ c. ice water
- [turn out onto a floured board and gather together quickly and lightly into a disk… wrap and chill]
- This will yield 3 tarts – about 8” each
For the filling
(Make while the dough is chilling)
- 1 cup (more is better) sharp cheddar cheese, grated
- 2 tsp fresh rosemary, chopped
- 3 – 5 large tart apples
- ¼ cup brown sugar
- 1 TBS all-purpose flour
- ½ tsp cinnamon
- 2 TBS lemon juice
- Turbinado sugar
Directions
- Preheat oven to 375
- Peel and slice apples into thin wedges and place in a large bowl. Great tart apples to use for this recipe include Jonathon, Ida Red, Rome, Northern Spy, Jonagold. You can use Golden Delicious if mixed with a tart apple. A great mix with a Gold Delicious would be one of the Macintosh varieties, including Macintosh, Spartan, Paula Red, Empire or Cortland.
- Sprinkle apples with sugar, 1 T flour, lemon juice, cinnamon and about ½ the rosemary and cheese.
- Toss to evenly coat
- Roll out dough
- Sprinkle a handful of cheddar and rosemary in the center of dough
- Tumble apples over center of pastry
- bring up edges of dough around apples and then fold over towards the center (not to close the pie, just to create edges or a lip. This is in the style of a galette)
- Baste with eggwash and dust with turbinado sugar
- Bake on bottom rack of oven and bake until pastry is deep golden and apples are tender, 30 to 35 min
- Place on a cooling rack. Serve at room temp and drizzle with honey