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1 pâte brisée for 10” tart or packaged flat pie crust
½ c walnuts, chopped
¼ c crumbled gorgonzola
1 tbsp fresh thyme, chopped
2 tbsp maple syrup
...2 large granny smith apples (or jonagold or fuji) peeled, cored and chopped
1 tsp lemon juice (optional)
Toss the walnuts, gorgonzola, thyme, apples and syrup together in medium bowl. When working with apples, you can sprinkle with lemon juice if you’d like to prevent discoloring. Cover mixture while preparing crust. Preheat oven to 350F. Roll pastry dough out to 13” with thickness of 1/8”. Place on rimmed baking sheet. Mount mixture in middle of rolled out dough, spread evenly to 1 ½ - 2” from edge of dough. Pleat edges of dough over filling, leaving an opening in the middle. Bake 45 minutes to 1 hr or until nicely browned. If walnuts get burnt, cover the center of tart with tin foil. Remove from oven and let cool 10 minutes before serving.
Recipe borrowed from SimplyRecipes.com... and approved by Meg :-)
½ c walnuts, chopped
¼ c crumbled gorgonzola
1 tbsp fresh thyme, chopped
2 tbsp maple syrup
...2 large granny smith apples (or jonagold or fuji) peeled, cored and chopped
1 tsp lemon juice (optional)
Toss the walnuts, gorgonzola, thyme, apples and syrup together in medium bowl. When working with apples, you can sprinkle with lemon juice if you’d like to prevent discoloring. Cover mixture while preparing crust. Preheat oven to 350F. Roll pastry dough out to 13” with thickness of 1/8”. Place on rimmed baking sheet. Mount mixture in middle of rolled out dough, spread evenly to 1 ½ - 2” from edge of dough. Pleat edges of dough over filling, leaving an opening in the middle. Bake 45 minutes to 1 hr or until nicely browned. If walnuts get burnt, cover the center of tart with tin foil. Remove from oven and let cool 10 minutes before serving.
Recipe borrowed from SimplyRecipes.com... and approved by Meg :-)
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