Breakfast may be the most important meal of the day, but dessert has got to be the best one. That’s especially true when your recipes are earth-friendly and cooked with a hefty dose of love. Chef Olivia Muniak from La Cura thought up this apple crostata with both in mind. Give it a try for yourself and feel the goodness seep into you and back out to the world.
FOR THE CRUST
- 1 ¼ cups all-purpose flour
- 1 tablespoon sugar (or coconut sugar)
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cut into small pieces
- ⅓ cup ice-cold water, more as needed
- 1 tablespoon apple cider vinegar
- 1 egg, beaten
- Raw sugar, for garnish
FOR THE FILLING
- 6 to 8 Apeel Honey Crisp (or other tart apples) peeled and cut into 16 slices each (about 6 cups total)
- ¼ cup sugar
- 1 lemon zested
- 5 leaves lemon verbena or stems of thyme
- 3 cups creme fraiche
- A sprinkle of flaky sea salt
Brightland ‘Alive’ Olive Oil
Make the crust:
Combine flour, sugar, and salt in a food processor and blend for 5 seconds. Add butter, pulsing, until mixture resembles small peas. Add ice water, vinegar and continue to pulse until the mixture comes together in moist clumps; if the mixture is too dry add a bit more water a tablespoon at a time. Gather dough into a ball, flatten into a disc, wrap in plastic, and chill for at least 1 hour or freeze for up to a month.
Make the filling:
In a small bowl add the sugar, grate the lemon zest and add the lemon verbena leaves into the mixture. Rub the mixture between your fingers to release the oils from leaves and zest. Set aside.
Heat oven to 375 degrees and line a baking sheet with parchment paper. Remove dough from the refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll the dough into a circle.
Arrange the apples evenly in the center of the dough, leaving a 4-inch border all around, sprinkle with the zested sugar mixture. Brush exposed dough border with beaten egg and fold the edge in up over fruit, no need to be perfect, the look is rustic.
Brush the folded outer edge with beaten egg, and sprinkle with raw sugar. Cover exposed fruit with about 1 cup crumble. Bake crostata until the crust is golden brown, about 35-40 minutes.
Serve with a scoop of creme fraiche, sprinkle of flaky sea salt and a drizzle of olive oil.