This recipe came from Panzanella, the co-op’s restaurant that closed in 2013. Fresh rosemary adds an unusual kick to a sweet fall dessert.
For the croustade:
- 1-1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 4 tablespoons margarine or butter
- 4 to 5 tablespoons ice water
Combine flour and salt in small bowl. Cut in margarine and shortening with pastry blender or two knives until mixture resembles coarse crumbs. Mix in ice water, 1 tablespoon at a time, until mixture comes together and forms a soft dough. Wrap in plastic wrap; refrigerate 30 minutes.
Preheat oven to 400°F. Roll out pastry on floured surface to 1/8-inch thickness. Cut into 12-inch circle. Transfer pastry to nonstick jellyroll pan or pan lined with parchment.
For the filling:
- 4 tablespoons of butter
- 1 teaspoon finely chopped fresh rosemary
- 1 tablespoon sugar
- 3-4 slightly sweet apples (Jonagolds, Braeburn, etc.) cored, peeled and sliced
Melt butter in very large saucepan. Add rosemary and sauté a few minutes until soft. Add sugar and stir to combine. Add apples to pan and stir to coat with butter mixture. Let cook a few minutes, stirring frequently. Remove from heat and turn into storage container.
Assembly:
Place filling into center of round. Fold dough edges up to partially cover filling, allowing dough to pleat. There should be a circle of uncovered filling when you are done. Brush dough with egg wash (one egg white beaten) and sprinkle croustade with sugar. Bake at 400 degrees for 5 minutes; turn down to 350 degrees and bake 8 min more or until crust is golden.