apple, vanilla and goat cheese crostata

There must be something wrong about me people. I mean, something really wrong. I wouldn’t be lying if I said that I love to spend days making the finest entremets. That’s not a problem though. However, what’s concerning is the fact that I also find pleasure in combining a couple of ingredients to produce flavourful dishes.
Looks like a bipolar syndrome to me. Yes, it’s that bad.

I mean, I can certainly understand why, when you put a lot of efforts into a dish it turns out great. What I can’t figure out is how one or two ingredients, when nicely arranged, can yield to eye-catching and mouth-watering results. Totally magic. And addictive. And convenient. Especially when you have to make one recipe a day, because you’re slightly insane, remember?

At first, it got me excited. Alors ça peut être facile et bon?
Now, it’s another story. It seems I just can’t help it. Whenever I spot a simple recipe that sounds nice, I have to make it.

When I received my copy of Vogue E + T, which happens to be my favourite magazine by the way (you can so totally renew my subscription for the sake of pâtisserie, if you wish to), and saw that gorgeous apple, vanilla and goat’s cheese crostata on the cover, I knew I would make it.
A little sugar and butter, some good apples, a hint of vanilla and some goat’s cheese. Can it get simpler than that?

As usual, the result was beyond my expectations. Not so good for the bipolar syndrome I’m trying to get rid of though. But who cares, honestly? Just get yourself a nice plate, a spoon and a slice of that beautiful crostata, and trust me, you won’t care at all.

apple, vanilla and goat cheese crostata

Short note: yeah, this is totally your birthday cake. Thanks for being there for me, and happy birthday. I *heart* you.

Apple, vanilla and goat’s cheese crostata
Adapted from Vogue Entertaining and Travel.

Yes, it’s a tart. Again. But well - how can I say it without sounding bossy – you have to make it.
A thin layer of puff pastry (wish I had had the time to make my own) is covered with apples and creamy goat cheese.
The apples, which are rapidly cooked in a mix of butter, sugar, and vanilla, with a hint of vinegar, are soft and sweet but still retain their shapes.
The goat’s cheese adds a wonderful richness to the tart, along with a pleasing saltiness that perfectly balances the sweetness of the apples.

Apple, vanilla and goat’s cheese crostata

serves 8

110g caster sugar
50g butter
seeds from two vanilla beans
4 Pink Lady apples, cored and each cut into 6 pieces
1tsp apple cider vinegar
one store-bought puff pastry (kick me please)
20g fresh breadcrumbs
140g log goat’s cheese, cut into 5mm-thick slices

Scatter the sugar and butter over the base of a large frying pan, place the apples on top in a single layer and drizzle with the vinegar. Cook over low heat until the mixture bubbles and cook for 10 minutes. Remove the apples and cool. Reserve the cooking liquid.
Preheat the oven to 250°C. Roll out the puff pastry into a 26cm round. Place on a tray and score a 1,5cm-wide border, then refrigerate for 15 minutes.
Scatter the breadcrumbs over the pastry, the arrange the apples on top. Reduce the oven temperature to 220°C and bake for 20 minutes. Tuck the goat’s cheese among the apples and bake for another 10 minutes.
Spoon the reserved cooking liquid over the tart and serve warm or at room temperature.

Posted by fanny who loves apples and pears, autumn, cheese, recipe inside, tartes and pies, the insane blogger she is (nablopomo), vanilla