Page 11 - Demo
P. 11

Our region boasts a splendid agricultural heritage that includes many apple orchards o ering everything from Galas to Honeycrisp to Paula Reds and Ginger Gold. Apple pies and crisps are beloved desserts but apples lend themselves to savory dishes too. Give this cheddar apple tart a try and discover a new favorite!
Savory Cheddar
Apple Tart
adapted from bluejeanchef.com • Serves 8
2 tablespoons bu er
1 large yellow onion, diced medium
2 teaspoons fresh thyme leaves
1/2 teaspoon sea salt
1/4 cup white wine
3 large red apples, sliced (Fuji, gala, Honey Crisp, or any good red baking apples)
1 sheet frozen pu  pastry, thawed
2 heaping cups sharp cheddar cheese, grated
1 egg, beaten
1. Heat a large heavy skillet over medium heat. Add the bu er; add the onion and thyme and season with salt. Sauté the onion until it starts to brown, about 10 minutes. While the onions are cooking, prep the apples; cut in half, cut out cores, and thinly slice.
2. Add the wine to deglaze the pan, scraping the bo om of the pan. Add the apples and stir them gently into the onions. Remove pan from heat and set aside to cool completely.
3. Heat oven to 425oF.
4. Roll the sheet of pu  pastry out on a piece
of lightly- oured parchment paper cut to a rectangle to  t a half sheet pan (about 18 x 13). Transfer the dough to the sheet pan using the parchment to li  it. Brush some egg wash on a 1/2 inch border of the rectangle and fold that half inch of the pastry over to create a double crust. Brush egg wash on the top of the edges.
5. Sprinkle half the cheese on the interior of the pastry rectangle. Spoon the apple mixture evenly over the cheese. Sprinkle with the remaining cheddar cheese.
6. Bake for 30 minutes, or until crust is nicely browned and crisp. Serve immediately.
FALL FOR APPLES
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