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Crostata with Apples, Gorgonzola and Walnuts

Yay! My mom came from far and wide to visit me for the weekend. So, as I do with most things, I started planning way in advance for what we were going to do, where we were going to go and what we were going to eat. When I was at the gym last week I saw Giada (per usual) make her apple, gorgonzola and walnut crostata, and I penciled it into the planner for Thursday night’s dinner.
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This would have been just fine if my mom’s plane had arrived on time, but that would’ve been too much to ask. Her plane was 4 hours delayed and the costata turned into breakfast on Friday.
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The recipe was actually more brunch-like so no harm, no foul.
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Giada gives instructions on how to make this crostata here. It may seem a little scary at first, but you can always cheat by buying a premade pie crust and rolling it out in place of homemade crust. (Though I don’t recommend this as the dough was one of my favorite parts).
IMG_0576Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1/2 cup mascarpone cheese
  • 1 1/2 tablespoons lemon juice
  • 3 tablespoons ice water
Filling:
  • 3 tablespoons unsalted butter, melted
  • 4 small Granny Smith apples, peeled, cored, and cut into 1/4 to 1/2-inch thick slices
  • 1/4 cup granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 cup chopped walnuts
  • 1/3 cup crumbled Gorgonzola
  • 1 large egg, lightly beaten

    IMG_0577

  • For the crust: In a food processor combine the flour, salt, and sugar. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disc, cover, and refrigerate for 30 minutes.

    For the filling: Place an oven rack in the lower third of the oven. Preheat the oven to 400 degrees F. Melt the butter in a large nonstick skillet over medium heat. Add the apple slices, sugar, and cinnamon. Cook, stirring frequently, until the apples are softened, but not mushy, about 5 minutes. Set aside to cool for 10 minutes. Stir in the lemon juice, lemon zest, walnuts, and Gorgonzola.

    Cut a piece of parchment paper to fit the inside of a 12 by 17-inch baking sheet and place on a work surface. Place the chilled dough on the parchment paper. Roll the dough out into an 11-inch circle, about 1/4-inch thick. Lift the parchment paper and transfer to the baking sheet. Spoon the apple filling into the center of the dough. Spread the filling evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough.

    Using a pastry brush, brush the crust with the beaten egg. Bake until the crust is golden, about 25 minutes. Cool for 10 minutes before slicing and serving.
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    ”This was the best thing I’ve had in like…six months” –Mom

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One thought on “Crostata with Apples, Gorgonzola and Walnuts

  1. I've seen Giada make this several times and have always made a mental note to revisit it. It looks delicious! I'm going to pencil it in to my calendar now too 🙂

    Like

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