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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.
Made this earlier today….it’ll be a big hit!
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.
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
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 syrup2) 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.
YUM. This recipe really does a great job of blending the sweet and savory. I added sage instead of thyme and sweetened up the crust a bit with some white sugar. Very versatile dish and great for my vegetarian friends!
Very tasty! My brother thinks it tastes like a savory desert pizza. I used a frozen crust, but bet it would be even better with the home-made! Maybe another day, or when my kids get a little bigger =)
I just finished a trial run for thanksgiving and a client’s pot luck. I love the recipe but there is something missing… maybe a bit of tart or acid? any suggestions?
Maybe add a little more lemon juice and a pinch of salt. ~Elise
I live in Europe and maple syrup is not an easy ingredient to find. Could you please suggest a substitute? I’d really like to give it a try, but wouldn’t want to receive a messy result regarding the sweetness.
Thanks in advance.
You can substitute honey for the maple syrup. ~Elise
Once again Elise I end up on your web site with a solution. For the first time in the 5 years we have been here an old walnut tree out our back door delivered about 5 pounds of beautiful walnuts. It’s been hard to find info on the proper way to “mature” them. Have you any advice? We husked them, washed and dried, and understand we should let them sit between two and six weeks. Some sites even have you soak them in salted water and put them in a dehydrator for 24 hours. What do you do?
Either way, when they are ready this recipe is on the short list!
We have large frames of chicken wire spread out under our outdoor covered patio. The walnuts are spread out on these frames so that they can get a lot of air circulation. We’ll have them this way for a couple of months before working on cracking them. Though you can crack them right away too, it’s just that I think they taste better if you wait a while. ~Elise
I made this last night as a “trial run” because I’ve been thinking it’ll be perfect for our office potluck this Thursday – and it turned out great! I love the flavor combination, and was so happy everything came out perfectly. Even the pate brisee crust was wonderful (my first time making homemade pie crust, and with a pastry cutter no less!). I might have put in a bit more maple syrup than your recipe called for, since I eyeballed it, but it was balanced just right between sweetness and tartness.
Thanks as always, Elise!
Yumm!! Pecans instead of walnuts – but oh my!!
Made it last night. It was just OK.
The next time I will use more blue cheese (I used Amish Blue). There just wasn’t that tart and sour taste I would like more of.
Second, I think it needed more sugar… brown would be nice. The maple syrup wasn’t enough to balance the tartness of the GS apples.
Third, it really needed a pinch of salt to bring out the flavors.
Fourth, I might try the jonagold instead of the GS apples.
The crust was fantastic!
This recipe saved my life last night when I needed a fast dessert. It is wonderful everyone wanted the recipe. To all the readers that are intimated by the Pate Brisee, don’t be. It is the only pie crust that I can make and I keep a few balls in the freezer at all times. If you ever make this, and everyone should, you will never make another boring Apple Pie. Elise, great job!
This sounds divine. Just wondering — do you think one could prep it just up to the baking step, chill it in the frig, and then take it to someone’s house and bake it there to serve while warm? Thanks!
Great idea. You could definitely get the whole thing prepared before baking, chill it, and bring it to the shindig and bake it there. Just make sure you bake it in a rimmed pan or there’ll be a mess! ~Elise
I love galettes and tarts. I know that you have a (good) reason for using walnuts–500 pounds once upon a time, my goodness–but have you ever tried this with other nuts? A restaurant I live near makes one with almonds and I haven’t figured out how to replicate it yet–maybe with your crust though, since the crust is definitely my downfall.
I haven’t (given that we still have so many walnuts), though I bet it would be good with pecans. ~Elise
We have tons of pecans here. Do you think they would work as a substitute for the walnuts?
Yes, I think they would work great. If you try the recipe using pecans please let us know in the comments how it turns out. ~Elise
Hi Elise! This sounds awesome! I have a small apple tree in my yard but this year was able to harvest 40 lbs of apples from it! It is just a small tree and I was excited about that. But, now the search for good apple recipes because the 40 lbs isn’t enough for freezing. I was wondering about the gorgonzola cheese. Does it melt down and and cover the apples, kinda like Mozzarella? Or does it stay fairly firm kinda like cheddar when cooled? My husband isn’t a big fan of cheese, so I’m not sure if I should include it, although I’m sure the recipe would be lacking without it. Thanks again for this recipe and for all your work! I really enjoy your articles and recipes!
The gorgonzola is there for flavor. It’s a type of blue cheese. It’s not melty like mozzarella. I would eat this tart while it is still warm, btw. ~Elise
Could you use frozen puff pastry dough in place of the pastry dough here?
Don’t know. If you try it, let us know in the comments how it turns out. ~Elise
Lovely, and perfect. I like this recipe for a number of reasons, but you are particularly kind to folks like me who will probably not make pate brisee. Thanks for saying a prepared crust works well, and without judgement, too. :)
I think Trader Joe’s has an all butter frozen folded pie crust that works fine. I’m of the camp who likes the extra work of making my own pie crust, but not only do I have the time, I also find it to be a wonderful gating factor for keeping myself from eating too many desserts. And of course the taste of a good homemade crust is out of this world. But not everyone has the time or inclination to make their own crust, and there are some acceptable frozen ones out there. ~Elise