Two new recipes in one week. Will I hit 52 new meals this year? It will only be my third attempt, after all.
Last night I bought the ingredients for the below. The Waldorf Salad (that I did not know I was making until later) was such a hit I decided to look for more apple and walnut recipes. I found this one (link and recipe from the site, below).
Tonight, I made it. I didn't root around looking for thyme, that may have made a little difference. I also cheated and used refrigerated pie crust.
1 Pâte Brisée (tart dough) for a 10-inch tart (see all butter crust recipe) or 1 packaged, flat pie crust
1/2 cup walnuts, chopped
1/4 cup crumbled gorgonzola cheese (or blue cheese)
1 tablespoon fresh thyme, chopped, or 1/2 teaspoon dried
2 Tbsp maple syrup
2 large granny smith apples (or other good cooking apples such as jonagold or fuji), peeled, cored, chopped
1 teaspoon of lemon juice (optional)
Toss the walnuts, gorgonzola, thyme, chopped apples, and maple syrup together in a medium size bowl. As you are working with the apples (chopping them, mixing them in with the other ingredients), if you want, you can squeeze a little lemon juice on them to help keep them from discoloring. Cover the mixture with plastic wrap while you prepare the crust.
Preheat oven to 350°F. Roll out pastry dough to 13-inches, at an 1/8 of an inch thickness. Place pastry dough on a rimmed baking sheet. (Rimmed because the pastry will leak butter during the cooking process.) Mound the filling in the middle of the rolled out dough, and spread out evenly to 1 1/2 inches to 2 inches from the edge of the dough. Pleat the edges of the dough over the filling.
Bake for 45 minutes to an hour, until crust is nicely browned. If at any time it looks like the walnuts are getting a little burnt, you can lightly tent a piece of aluminum foil over the center.
(NUMBER SEVEN in 2010)
16 hours ago