A crostata so buttery rich, savory and tart it will have you wanting more than one slice.
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch slices
- 3–4 tablespoons cold buttermilk
- 1/4 cup milk
- 1 tablespoon coarse sugar
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 3–4 medium baking apples, sliced
- ½ cup + 2 tablespoons shredded sharp cheddar cheese
- In medium bowl, whisk flour and 2 tablespoons of sugar. Using a pastry blender or long-tined fork cut in butter until the mixture becomes crumbly about the size of small peas. Add buttermilk 1 tablespoon at a time and combine dough until the mixture leaves the sides of the bowl.
- Form pastry dough into a ball and flatten into a disk shape on a floured surface. Cover with cling wrap and cool in fridge for 30 minutes.
- Meanwhile, in another small bowl, whisk 1/2 cup sugar, 2 tablespoons of all-purpose flour, lemon juice, cinnamon and nutmeg until just combined. Toss apples in and ensure each slice is coated.
- Heat oven to 400 degrees F. Lightly flour a baking sheet; set aside.
- On a clean floured surface use a floured rolling pin to roll out the cooled pie dough into a circle about 12 inches in diameter. Note: Use a large inverted plate or bowl to achieve a perfect round circle. Transfer crust onto the baking sheet.
- Sprinkle 1/2 cup cheese onto the center of the crust. Arrange apple slices facing the same direction above cheese.
- Fold crust upward and onto the sides of the apples creating pleats about every 1 1/2 inches. Using a pastry brush, brush milk on the sides of the crust and sprinkle coarse sugar.
- Bake for 30-40 minutes or until crust is golden brown. Sprinkle 2 tablespoons of cheese above crostata while still hot. Allow to cool for 5 minutes. Best served warm. ENJOY!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Cuisine: American
Keywords: apple, cheddar, crostata, pie, galette