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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Savory Apple Tart

The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 10,890
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

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