Apple Walnut Gorgonzola Rustic Tart


Easy to make savory rustic tart with Granny Smith apples, walnuts, maple syrup, thyme and gorgonzola cheese

Photography Credit: Elise Bauer

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.)

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The trees are old now. We’ve lost 3 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.)

Apple Walnut Gorgonzola Rustic Tart

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.

For more information on which apple varieties are best for baking, check out our Guide to Apples.

Apple Walnut Gorgonzola Rustic Tart Recipe

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • 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.

2 Roll out the dough: 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.)

3 Add filling, pleat dough around edge: 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.

4 Bake: Bake at 350°F 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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Apple Walnut Gorgonzola Rustic Tart

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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23 Comments / Reviews

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Did you make it? Rate it!

  1. David

    Oh it is so good my Nana would make this when we where kids and I still make when it time to pick apples my kids love it so easy to do Thank you so much.


  2. Tom Cassady

    Made this earlier today….it’ll be a big hit!

  3. Rachel

    Just made this rustic tart this morning – it was great!

    I used roasted hazelnuts instead of walnuts and fresh, local Braeburn Apples. I also used mostly honey with just a touch of syrup for depth of flavor. I used a store-bought crust but had to bump up the temp to get the crust to brown.

    Thanks for the great recipe.


  4. Emiko

    I know what’s next on my list as I try to get through the mound of apples I just picked this weekend (and the sour cream apple pie is next after that). While I do like gorgonzola, I really like cheddar with my apples. Plus, there is cheddar already in my fridge. If I were to make that substitution, do you think should I omit the thyme or replace it with another herb or spice? Thanks!

    I think you can keep the thyme in, it should be fine, it pairs well with cheddar. ~Elise

  5. Deniece

    Not only is this recipe amazingly delicious, but it is SOOO incredibly fast AND easy (including the crust)!! I’ve made it twice now with a couple modifications:
    1) I used about 1/4c of brown sugar instead of the maple syrup
    2) I used pecans instead of walnuts (personal preference)…

    After reading through the comments and questions about the use of both of these ingredients I say – just do it! You won’t be sorry!!! :)

    Additionally, the use of fresh thyme enhances the flavors in this dessert so much more than the dried spice. And for all of you with a rich palette, add in some extra gorgonzola, you’ll be glad you did.


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