Friday, June 20, 2008

Apple, honey, and cheese tart

Here's a breakfast/dessert based on this recipe from the LA Times. It's as good as a newspaper recipe can be expected to be, which means I didn't follow it precisely. For example, they spend hours with the pie in the refrigerator. That's silly.

Preheat the oven 350°F. Prepare enough pie crust for the bottom of an 8-inch pie: combine
  • 1 cup white flour
  • 1 pinch salt
in a kitchenaid with the whisk, and then cut in
  • 1/2 stick butter, in pieces.
When butter has been incorporated, add
  • 3 Tbsp water
and roll out the dough onto a lightly-floured work surface.

Meanwhile, wash, core, and thinly slice
  • 2 large Pink Lady apples (mine are from market, harvested in November and kept on the farm in storage; they are still crisp and tasty)
and sauté in a Tbsp or two of butter until golden and starting to brown. Remove from heat. Also slice/crumble
  • 8 oz cheese.
What kind of cheese is a matter of taste and season. I used more of this hard sheep's cheese, but the recipe calls for a soft chèvre. In the winter I'd use a sharp cheese and add some cinnamon to the apples. If I were making this again this summer, I might use soft cheese, pears rather than apples when they come in in September, and perhaps a hint of lavender.

Anyway, layer the pie with cheese, apples, and
  • a healthy splash of honey
and bake twenty minutes. Allow to cool enough to slice; pie will be sticky from the melted honey.

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