After I made chestnut biscotti last week, I still had some chestnut flour left. The sweet and nutty flavor gave me the itch to experiment.
It turns out that chestnut flour is lovely in sweet treats, and equally as nice in savory preparations. But it’s absolutely amazing in sweet and savory dishes. The saltiness of the gorgonzola, the richness of the walnuts, the tartness of the apple and the sweetness of the honey bring out the unique earthiness of the chestnut in the crust. Since chestnut flour, unlike almond flour or other nut flours, is not especially high in fat, the texture of this crust is less crumbly and more crisp than a usual flakey dough. But I think that it adds to the heartiness of the dish.
I’m loving this tart for dinner with a big green salad, but it would be great as part of a brunch spread. And I’m going to go have another slice. Right now.
Chestnut, Gorgonzola, and Apple Tart
For the crust:
2/3 cup all-purpose flour, plus extra for rolling
1/3 cup chestnut flour
3 tablespoons cold butter, cut in pieces
pinch of salt
2 tablespoons water
For the filling:
1/4 cup chopped toasted walnuts
1/2 cup crumbled gorgonzola cheese
2 eggs, beaten
1 medium Granny Smith apple
3 tablespoons honey
Preheat the oven to 350 degrees. In a food processor, pulse the flours, butter and salt. Add the water and pulse until the dough just starts to come together. Turn out the dough on a floured surface and knead lightly just until the dough comes together. Roll out to a circle about 9 inches in diameter. Transfer the crust to a greased 8-inch tart or quiche pan.
In a medium bowl, mix together the nuts, cheese, and eggs. Spread the mixture in the crust. Slice the apple into very thin wedges. Arrange the apple slices on the tart. Bake the tart in the middle of the oven for about 30 minutes. Drizzle with honey and serve warm.