Fruit crostata with a twist.

   I think you are going to see more and more recipes inspired by Giada De Laurentiis. I am absolutely in love with her show and her dishes. It took me a while to get to like her, but once I did I couldn't stop watching the "Giada at home" show. She always have great ideas for interesting twists on traditional recipes and she also comes up with new and unexpected dishes. To make things "my own" I give it my own spin and the combination of Giada's and my ideas creates an amazing dish (how modest am I?). This time I made an apple/pear crostata with walnuts and Gorgonzola cheese. Here is the recipe:

Crust:

*  1 1/2 cup all-purpose flour
*  1/2 tsp salt
*  2-3 tbsp sugar
*  3 tbsp unsalted butter (cut into small pieces)
*  1/2 cup mascarpone cheese
*  lemon juice (from 1 lemon)
*  2-3 tbsp ice water

Filling:

*  2-3 tbsp butter
*  2 apples (peeled and cut into thin slices)
*  2 pears (peeled and cut into small slices)
*  1/4 cup sugar
*  1 tsp cinnamon
*  lemon juice (1 lemon)
*  lemon zest
*  1/2 cup chopped walnuts
* 1/3 cup Gorgonzola cheese
*  1 egg (beaten)

    For the crust: In a food processor combine the flour, salt, and sugar. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. Add the cheese, lemon juice, and the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Refrigerate for 30 minutes.

   For the filling: Saute apples and pears with butter, sugar, and cinnamon. Cook until the fruit is softened, but not mushy. Set aside to cool for 10 minutes. Stir in the lemon juice, lemon zest, walnuts, and cheese. Roll the dough out into an 11-inch circle, about 1/4-inch thick, put onto the parchment paper, and spoon the fruit filling into the center of the dough. Spread the filling evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough. Using a pastry brush, brush the crust with the beaten egg. Bake at 400F for 25-30 min until the crust is golden.

   It looks very "homey" and it tastes even better. The filling is super flavorful, sweet, tangy, crunchy, and every now and then you get a surprising and delicious bite of Gorgonzola cheese. The recipe is definitely a keeper.

Good luck.
Magda