Washington Apple Crostata with Tillamook Cheddar Crust

Washington Apple Crostata with Tillamook Cheddar Crust
  • Difficulty:

    3
  • Prep Time:

    30m
  • Total Time:

    2h 50m
  • Servings:

    10

Description

This dish takes an Italian classic and brings it home with a savory, Tillamook® Medium White Natural Cheddar Cheese crust and a filling stuffed with Washington apples. Pairing Washington apples with Washington wines is easy. Try a crisp gewurztraminer from Columbia Gorge with this crostata, or a riesling from Columbia Valley.

Ingredients

  • 1 ¼ cup plus 4 Tbsp. all-purpose flour, separated
  • Salt, as needed
  • 1 stick plus 4 Tbsp. unsalted butter, chopped into small pieces, chilled
  • ¼ cup ice water, plus more if needed
  • Tillamook® Medium White Natural Cheddar Cheese, shredded
  • 2 Granny Smith apples, peeled, cored and cut into ½" wedges
  • 2 Honeycrisp apples, peeled, cored and cut into ½" wedges
  • ¼ cup granulated sugar
  • ¼ tsp. ground cinnamon
  • 1 egg, lightly beaten

Directions

  1. Pulse together 1¼ cup flour and a pinch of salt in a food processor until combined. Add 1 stick of the butter and pulse until mealy, about 12 seconds.
  2. Drizzle ¼ cup ice water over the dough and pulse until it just holds together. Add more water 1 tablespoon at a time if necessary until the mixture holds. Pulse in the cheddar cheese.
  3. Shape the dough into a disc and wrap it tightly in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes and up to 24 hours.
  4. Open the dough and set it on a lightly-floured work surface. Roll out the dough to about 13" wide and ⅛" thick. Transfer the dough to a baking sheet and chill it in the refrigerator while you prepare the filling.
  5. Pulse together the remaining 4 tablespoons of flour, 4 tablespoons of chilled butter pieces, the granulated sugar and cinnamon until mealy.
  6. Heat the oven to 375° F. Take the dough out of the refrigerator. Cover the dough with the apple slices, leaving a 1½" border around the edges.
  7. Sprinkle the topping over the apples, sparing the border. Fold the edge of the dough over the crostata, pleating the dough as you go around the circumference. Brush the crust with egg and place it in the oven.
  8. Bake the crostata until the apples pierce easily with a fork and the crust turns golden brown, about 1 hour and 15 minutes. Serve the crostata at room temperature.
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