Let’s talk about rustic tarts. In France they are known as galettes; in Italy they are called crostatas. Whatever you want to call them, they are tasty and easy. You don’t need a pie pan or any special techniques—this tart is freeform. Even the ingredients are flexible. And that means you can enjoy the great bounty our farmers have to offer us.
All you need to do is roll out your dough. It doesn’t matter what shape—circle or rectangle. Place your ingredients in the center of your shape and fold the edges of the dough over the edge of the ingredients. This is freeform so all that really matters is that only the edge of your filling is covered. Bake till it’s done. Open the oven and pull out this golden-brown, bubbling tart that will make your mouth water. The only hard part is waiting for it to cool enough to eat.
Apples are at their best right now, so let’s try this apple rustic tart.
APPLE RUSTIC TARTServes: 6
For the dough:
For the filling:
This tart can be frozen!
Freeze before baking. This will give you the best results.
Place tart in the freezer on a plate or pan.
Once frozen, wrap well in plastic wrap; place in self-closing bag, removing all excess air, and wrap in foil. Label and date. It will last 4 months.
To bake, do not thaw. Place in a preheated 400° oven and bake for 40 to 50 minutes. It may take longer.
Freeze after baking. This is not optimal but can be done.
Cool the pie completely.
Wrap in plastic bag, then in foil, label and date. It will keep about 4 months.
When you are ready to prepare it, thaw at room temperature. To serve place in 400° oven for 20 to 30 minutes.
"We are born believing. A man bears beliefs as a tree bears apples.
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Having a party again is simply wonderful. Every summer, Mark, my husband, makes a gigantic paella and we invite friends to watch the process (trust me, it is a show) and eat the amazing results. The party always occurs between the 4th of July and the 14th, Bastille Day. Are you wondering why we make a paella to . . .