Best 2 Apple Gorgonzola Crostata Giadzy Recipes
Indulge in a culinary journey with our delectable apple gorgonzola crostata, a harmonious blend of sweet, savory, and tangy flavors. This rustic Italian tart features a flaky crust embracing a delightful filling of tender apples, creamy gorgonzola cheese, and a hint of earthy walnuts. Each bite is a symphony of textures and flavors, complemented by a drizzle of sweet balsamic glaze.
But that's not all! Embark on a culinary adventure with our diverse selection of crostata recipes. Discover the classic apple crostata, a timeless treat that showcases the natural sweetness of apples. If you crave a more decadent experience, try the chocolate crostata, a rich and indulgent dessert that will satisfy your sweet tooth. For those who appreciate a savory twist, the tomato and goat cheese crostata offers a delightful combination of tangy tomatoes and creamy goat cheese. And for a unique flavor profile, the roasted vegetable crostata combines the goodness of roasted vegetables with a savory filling. No matter your preference, our crostata recipes promise a delightful culinary experience that will tantalize your taste buds.
APPLE CROSTATA
Steps:
- For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
- Preheat the oven to 450 degrees F.
- Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
- For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
- Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
- Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
CROSTATA WITH APPLES, WALNUTS AND GORGONZOLA
Provided by Giada De Laurentiis
Categories appetizer
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- 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.
Tips:
- For the best flavor, use ripe, sweet apples. Granny Smith, Honeycrisp, and Pink Lady are all good choices.
- If you don't have a food processor, you can grate the apples by hand. Just be sure to grate them coarsely so that they hold their shape in the crostata.
- Don't overwork the dough. Overworking the dough will make it tough.
- Be sure to chill the dough before rolling it out. This will make it easier to work with and less likely to tear.
- If you don't have a tart pan, you can use a 9-inch pie plate. Just be sure to trim the excess dough around the edges.
- Bake the crostata until the crust is golden brown and the filling is bubbling.
- Let the crostata cool for at least 30 minutes before serving. This will allow the filling to set.
Conclusion:
This apple gorgonzola crostata is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet apples, tangy gorgonzola, and flaky crust is simply irresistible. So next time you're looking for a special dessert, give this crostata a try. You won't be disappointed!
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