Rustic French Apple Tart

INGREDIENTS

FOR THE CRUST

• 1-1/2 cups all-purpose flour, spooned and leveled
• 1/2 teaspoon salt
• 2 1/2 tablespoons granulated sugar
• 12 TBLS unsalted butter, cut into 1/2-inch pieces
• 1/4 cup very cold water

FOR THE FILLING

• 3 Honeycrisp apples 
• 1/3 cup sugar
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 2 tablespoons unsalted butter, melted
• 1/8 teaspoon salt

FOR ASSEMBLING & BAKING

• 1 tablespoon all purpose flour
• 1 egg, beaten
• 2 tablespoons turbinado sugar
• 1 tablespoon apricot jam for glaze

INSTRUCTIONS

1. Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
2. Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
3. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
4. Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
5. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle half of the turbinado sugar over the top crust and half over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
6. Meanwhile, preheat the Convection oven to 320°F and set an oven rack in the center position.
7. Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden place on rack and let cool.
8. In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.

Chicken Ciambota

* Ciambota*
https://en.wikipedia.org/wiki/Ciambotta

Ingredients:

3 cups shredded cooked chix 
(ours was left over from Sam's Club roaster)

TT EVOO 

1 TBLS Minced Garlic

1/2 cup diced onions

1/2 cup sliced mushrooms

1/4 cup sliced scallions 

1/2 cup diced tomatoes

2 cups baby spinach

1 cup Cavatappi pasta (cooked & drained & Shocked)

1 1/2 cup Marinara Sauce

Salt & Pepper to Taste

1/4 cup chopped parsley 

1/2 cup Heavy Cream

TT Grated Parmesan Cheese

Procedure:

In saucepan heat garlic & EVOO, add onions, scallions, tomatoes & mushrooms, add S & P.....then add chicken and mix well.  Then top with baby spinach till it wilts, mix well, add marinara sauce, then H Cream, simmer for a few minutes......adjust salt & Pepper, top with parmesan & parsley.

RICOTTA, HAM & SPINACH CALZONES

INGREDIENTS:

• 2 cups chiffonade sliced baby spinach
• 8 ounces ricotta cheese
• 10 Julienne Sliced Ham
• 4 ounces mozzarella cheese, shredded
• 1 ounce Parmesan cheese, grated
• 1 tablespoon EVOO
• 1 large egg, lightly beaten with 2 tablespoons water
• 1 teaspoon garlic powder
• 1 1/2 teaspoons minced fresh oregano
• 1/8 teaspoon red pepper flakes
• 1 teaspoon salt
• TT Marinara Sauce
• 1 lb Pizza Dough (regular or Whole Wheat)
• I am going with whole wheat today

PROCEDURE:

1. 
   
2. Preheat Convection oven to 450 degrees. (500* for conventional oven)
3. Combine Ham, Spinach, Ricotta, Mozzarella, EVOO, egg,  garlic powder, oregano, pepper flakes, and salt in a large bowl.
4. Place dough on lightly floured surface 
5. Cut dough into Circles with cup or whatever 
6. Roll out dough
7. Spread 1/4 of spinach filling evenly over half of each dough round, making sure to leave a 1 inch border around the edge. Add Marinara sauce.
8. Brush the edges with the egg wash and then fold the other half of the dough circle over spinach mixture, leaving the bottom 1/2 inch border uncovered.
9. Press edges of dough together and pinch with fingers to seal.
10. With a sharp knife, cut 5 steam vents in top of calzones and brush tops with remaining egg wash.  Top with grated parmesan
11. Bake on parchment paper for about 15 mins till golden brown!!
12.