Apple Walnut Gorgonzola Rustic Tart

Every fall we are blessed with a bounty of apples and walnuts. I grew up in what used to be a walnut orchard. At one time our home had 5 huge trees, covering both front and back yards, and yielding 500 pounds of walnuts a year (which sounds great unless you are the teenager chain-ganged into spending your afternoons and weekends raking mountains of dank leaves and stooping to pick those hundreds of pounds of nuts.) The trees are old now. We’ve lost 2 of the 5 trees (commercial orchard trees don’t last forever and these were planted at least 50 years ago), and the remaining trees are just sputtering. It’s only a matter of time before they’re gone too. So we enjoy the bounty while we have it (and leave a bunch for the crows and squirrels.) This tart is a riff on an apple walnut turnover I made this summer. Same idea, an outstanding combination by the way, just this time with maple syrup instead of honey, and in a dead-easy-to-assemble rustic tart form. It’s savory, and a little sweet. I ate a big slice for lunch; my father had his for dessert. Would be great for a brunch too.

Apple Walnut Gorgonzola Rustic Tart Recipe

  • Yield: Makes 6 to 8 servings.


  • 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)


1 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.

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2 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.

3 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.

Remove from oven and let cool for 10 minutes before serving. A pizza wheel works great for slicing up the tart.

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Showing 4 of 25 Comments

  • jonathan

    You really are a fan of this most righteous flavor combo, aren’t you?
    That’s cool, ‘cuz so am I ;^)
    I was once knocked over by an apple/rosemary tart at Aix Restaurant (closed) in NYC. You should try that match-up sometime, E.

    Rosemary would make a good substitute for the thyme in this recipe. Thanks for the suggestion jonathan! ~Elise

  • arugulove

    I’m obsessed with galettes. They are so much easier to deal with than a pie but taste just as good.

    I’m excited about this post, as it sounds like a combination of my last two blogging adventures – apple, cheddar, and butternut squash galette and blue cheese and walnut cookies. They were individually delicious and I imagine the combination is particularly fantastic. Can’t wait to try it!

  • Marie

    The apples on my trees are small, so “2 apples, chopped” doesn’t quite do it. What approximate volume? 2 cups? I’m gonna try this tomorrow!

    Actually, it’s 2 large apples. I probably got between 2 and 3 cups of chopped apple out of them. ~Elise

  • Jersey Cook

    Wow, 5 walnut trees? That sounds like heaven. We have a couple of raspberry bushes in our backyard and I get too lazy to pick them all summer. I can’t imagine having 5 TREES to deal with!

    Also, this recipe sounds divine. I might throw all those ingredients into a frozen pie crust since I have one in the freezer. Do you think it would work?

    I think if you are using a typical frozen pie crust, not a flat one that you can fold over, that you’ll end up with the filling drying out too much. You might want to take a look at this sour cream apple pie recipe and tweak it with some walnut and gorgonzola. ~Elise

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