Pineapple Head Savory Apple Tart

Name: Pineapple Head Savory Apple Tart
Ingredients: 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

Breakfast & Brunch, Side Dish Kitchen Winter Holidays

By John Oakes

This tart is perfect for the cool Fall months, using fresh apples and delicious cheddar cheese, all wrapped up in a warm and flaky crust. It’s a wonderful side dish for pork chops, loins, steaks, or equally delicious served by itself! Try it with our Tsunami Spin Pork Chops!

Print Recipe

Ingredients

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

Directions

Combine apple slices and 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 dough). Add more water if needed. Refrigerate dough for 1-2 hours.
Preheat oven to 375°F 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.
Rest a few minutes before slicing. Enjoy!