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Savory Apple Tart

The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 14,400
edited September 2013 in Sides
Savory Apple Tart: Filling 3 Granny Smith Apples, Peeled, Cored and Sliced. 1 TBSP Dizzy Pig Pineapple Head. 1 ½ oz Very Sharp Cheddar Cheese, Grated. Crust: 2 ½ Cups (10 oz) All Purpose Flour. ½ tsp Salt. 1 tsp Sugar. 2 Sticks Very Cold Butter, Cubed. 1 ½ oz Very Sharp Cheddar Cheese, Grated. 1 tsp Fresh Thyme. 1 tsp Fresh Rosemary. 2 TBSP vodka. 2 - 4 TBSP Ice Cold Water. Combine apple slices and Dizzy Pig Pineapple Head in a colander and set aside for 1-2 hours. Whisk together flour, salt and sugar. Cut butter into flour mixture until it resembles coarse crumbs. Toss in 1 ½ oz Cheddar, thyme & rosemary. Add vodka and 2 TBSP water, gently mixing with a fork until dough comes together (do not over work. Add more water if needed). Refrigerate dough for 1 - 2 hours. Preheat oven to 375 degrees. Place dough between 2 sheets of parchment paper. Roll dough into a rough circle, ¼ inch thick. Remove top sheet of parchment. Place drained apples in center of dough and top with 1 ½ oz cheddar. Fold edges of tart toward the center and transfer tart and bottom sheet of parchment to a cookie sheet. Bake 50 minutes until golden. imageimage image image
Keeping it Weird in the ATX

Comments

  • bud812bud812 Posts: 1,669
    Man, that looks good.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 14,400
    edited September 2013
    damnit- I hate the Ipad formatting on here. Sorry for the giant run-on sentence.
    Keeping it Weird in the ATX
  • OUCH!!  That's sharp!

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • EggcelsiorEggcelsior Posts: 12,563
    Good call on the vodka. Great sneaky technique to hydrate the dough.
  • Solson005Solson005 Posts: 1,911
    Wow, looks really good! =P~
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • CP92CP92 Posts: 209
    That'll do.
    Chris
    LBGE
    Laurel, MD
  • That just shot to the top of the to cook list.  Looks wonderful
    Large, small and mini SW Austin
  • damnit- I hate the Ipad formatting on here. Sorry for the giant run-on sentence.
    Amen, remembering to type <br>  is a pia
    Large, small and mini SW Austin


  • damnit- I hate the Ipad formatting on here. Sorry for the giant run-on sentence.

    Amen, remembering to type <br>  is a pia

    Does that work?
    Keeping it Weird in the ATX
  • That just shot to the top of the to cook list.  Looks wonderful

    This is TFJ's cook. Someone just asked me for the recipe so I posted it. We had it with pork chops and it was a great compliment to them. I like it because its an excuse to take the vodka out of the bar..........like I need that.

    Keeping it Weird in the ATX
  • That looks fantastic.  This is definitely on the "must try" list.  Also, I've been looking for some good uses for Pineapple Head.
  • SmokeyPittSmokeyPitt Posts: 8,711
    That is some right fancy apple pie! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Might just try that recipe if it tastes half as good as it looks it would be worth while.

    Gerhard
  • I'm going to specs as soon as I leave the chiropractor.
    Be careful, man! I've got a beverage here.
  • Made this last night and it was a huge hit. Thanks! Cooked the Naked Whiz stuffed pork tenderloin recipe to get started. Family happy!
  • cool. glad you enjoyed it. I'll pass it along to TFJ


    Keeping it Weird in the ATX
  • No bacon? WTF?

    Steve 

    Caledon, ON

     

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