Apple and Cheddar Crostata

For the pastry:

Place the flour, salt and butter into a food processor and pulse until crumbly and coarse. Add the water in while the mixer is going and continue processing just until the dough comes together. Don’t overwork it. Take the dough out and wrap it in plastic wrap. Let it rest in the fridge for about 15 minutes.

For the filling:

Preheat oven to 375 F. Line a baking sheet with foil and then lay a sheet of parchment paper on top of that. Set baking sheet aside.

Toss the sliced apples in a bowl with the sugar, lemon juice, salt, cheddar and cornstarch. Set aside.

Roll out the dough to about 12 inches wide. Use lots of flour for dusting the surfaces and your rolling pin. Lift the pastry with your rolling pin often to prevent sticking. Once it’s reached about 12 inches wide, transfer it to the prepared baking sheet. Lay the dough out flat on the tray.

Take the apples and pile them in the center of the dough. It’ll look like a lot but they’ll shrink and get all friendly and close with one another. Pull up the edges of the dough over most of the filling but leaving about a 2 inch space in the middle where you’ll still be able to see the apples.

Glaze the edges of the tart with the beaten egg and sprinkle generously with the sugar. Finally sprinkle with a little chopped rosemary.

Bake in the preheated oven until golden and crusty looking. Once baked, let it rest for at least 30 minutes before slicing.

Recipe adapted from Martha Stewart Living.