Apple Walnut Gorgonzola Rustic Tart

Ingredients

• 1 Pâte Brisée for a 10-inch tart or 1 packaged, flat pie crust
• 1/2 cup walnuts, chopped
• 1/4 cup crumbled gorgonzola cheese
• 1 tablespoon fresh thyme, chopped, or 1/2 teaspoon dried
• 2 Tbsp maple syrup
• 2 large granny smith apples , peeled, cored, chopped
• 1 teaspoon of lemon juice

Directions

1. In a medium size bowl, mix together the walnuts, gorgonzola, thyme, chopped apples, and maple syrup. While you’re peeling, coring, chopping, or stirring the apples into the filling, you can add a little lemon juice if you’d like to keep them from browning.
2. Cover the bowl with plastic wrap while you turn to the crust. Preheat the oven to 350 degrees F. Roll the pastry dough out to 13-inches, keeping it at an 1/8 of an inch thickness, then transfer it to a rimmed baking sheet. You want the rim here, since the pastry can leak butter while it bakes.
3. Pile the filling into the center of the dough, then spread it out evenly, stopping 1 1/2 inches to 2 inches from the edge. Fold and pleat the dough up over the filling all the way around.
4. Bake at 350 degrees F for 45 minutes to an hour, until the crust is deeply and nicely browned. If the walnuts start looking too dark at any point, loosely tent the center with a piece of aluminum foil.
5. Take the tart out of the oven and let it cool for 10 minutes before serving. A pizza wheel is just the thing for cutting it into slices.