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Monday, 29 September 2008 |
apple pizza
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This recipe, from an old issue of Gourmet magzine, is sort of a hybrid: less sweet than a pie, more savory than a pizza. It can be eaten as dessert, a late-night binge snack, even a light lunch with salad.
adapted from Gourmet | September 2004
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serves 6
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prep time: 15 minutes |
bake time: 40 minutes |
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1 sheet frozen puff pastry (from a 17-oz package)
2 large crisp red or golden apples (about 1-1/4 pounds)
1 1/2 tablespoons butter
2 tablespoons panko or other plain, dry bread crumbs
1/4 cup sugar
1 cup grated sharp or extra-sharp Cheddar
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Preheat oven to 400°F. Remove pastry sheet from package and let thaw (about 10 minutes). While pastry thaws, core apples and cut in half. Thinly slice apples on a mandolin, in a food processor, or by hand. Put apples in a bowl. Melt butter in a small pan over moderate heat, swirling pan, until golden brown, about 1 minute. Pour butter over apples and toss to blend.
Place thawed pastry on a sheet of parchment cut to fit a large baking sheet. Gently roll pastry into a 15- by 12-inch rectangle on the parchment. Lift parchment and transfer it with the pastry to the baking sheet. Sprinkle bread crumbs over pastry. Stir sugar into apples, then spread apples over pastry, leaving a 1-inch border all around. Fold edges of pastry over apples, pressing firmly on corners and sides to seal. Bake until apples are tender, 30 to 35 minutes. Sprinkle cheese over apples and bake until cheese is bubbling, 5 to 7 minutes more. Serve warm.
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to make this a complete meal: if you want to eat this as a main dish, serve my treviso and endive slaw (or any green salad) alongside with a handful of walnuts thrown in.
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