The Gravenstein is an endangered species of apple that grows here on the West Coast in Sebastopol, CA. Its striking looks, crisp, sweet-tart flavor, and late summer season make it quite the herald apple.
I made this for Labor Day. It seemed appropriate, a crostata being less work than a pie. You can bake this and get back to enjoying the summer, which I’m hoping sticks around for a while. Gravenstein apples, too.
Apple Cheddar Crostata
(adapted from Food & Wine)
Makes one 10-12” tart.
1 1/4 c. all-purpose flour (I used half whole wheat pastry flour)
1 TB sugar
1/2 tsp. salt
1/2 c. very cold unsalted butter, cubed
1/2 c. shredded white cheddar cheese
1/2 c. buttermilk or ice water
3 apples, peeled + cut into 1/4” slices
1/4 to 1/2 c. sugar (taste the apples)
2 TB lemon juice
1 TB flour
1 TB butter, cut into small pieces
Since the ingredients and amounts were about the same, I used my go-to pie crust and just added in the cheddar. I love the combination of the creamy, nutty pastry and the sweet, roasted apple filling.
To make the crust, pulse the flour, sugar, and salt in a food processor. Add the butter and cheese and pulse on/off until a coarse meal forms. Pour in the buttermilk or ice water and pulse on/off just until the mixture begins to clump.
Form the dough into a disk, wrap in plastic, and refrigerate at least 1 hour or overnight. Preheat oven to 375ºF and line a baking sheet with parchment paper. Mix the apples, 1/4 c. sugar, lemon juice, and 1 TB of flour in a bowl.
Roll the chilled dough out to about a 13” circle. (I did this directly on the lined baking sheet.) Leaving a 2” border, arrange the apple slices in the middle of the dough. Dot with the butter and sprinkle a little more sugar on top.
Bake for about an hour, until crust is golden brown and apples are bubbly and very tender. If necessary, cover with foil to prevent burning. Delicious warm or cold.