Today’s post is by my friend Anita. She is a truly sweet and generous person. She is also incredibly hard-working and I do not have a clue as to how she gets it all done. She has a full-time non-blogging job plus three websites. Two of those sites are food and beverage; Hungry Couple and A Cocktail Life. The other is YumGoggle, a popular food photo gallery and valuable resource for finding recipes by bloggers from all over the world. She also is my food twin if there is such a thing. I can’t tell you how many times we have featured the same type of recipe within days of each other and neither of us knowing it until we see each other’s posts. Check out her September Hungry Couple recipes to see a glimpse of the luscious and beautiful ones she shares.
Last month I made a wonderfully delicious Savory Tomato Cobbler lunch for a friend and the recipe included way more dough than I could use for the one dish. So I cut it in half and tucked it in the freezer because it was much too good not to do something with again. Buttery biscuits laced with sharp Gorgonzola cheese – I would have been happy to just bake them and eat them as is. Probably all at once, too.
Now that apple season is in full swing, I’d been toying with the idea of using the rest of the dough in a sweet and savory apple tart. And so, when Renee asked me to guest post while she goes on vacation, I knew exactly what to make.
I love sweet and savory together. The biscuits are savory and have the sharp cheese taste. I chose a soft, sweet eating apple and sweetened it with a bit of maple syrup. Just a touch of fresh thyme completed the perfect marriage of tastes and now I had one biscuit recipe and two different lunches. Enjoy!
Apple and Gorgonzola Biscuit Tarts
For the Biscuits:
- 1 Cup all purpose flour
- 1 1/2 Teaspoons baking powder
- 1/4 Teaspoon salt
- 1/8 Teaspoon black pepper
- 4 Tablespoons unsalted butter chilled and cut into 1" pieces
- 1/4 Cup crumbled Gorgonzola cheese
- 6 Tablespoons buttermilk
For the Filling:
- 2 Golden Delicious apples peeled and small diced
- 2 Tablespoons maple syrup
- 2 Teaspoons lemon juice
- 2 Teaspoons fresh thyme leaves
- 2 Tablespoons all purpose flour
- Pinch of salt
To make the biscuits, add the flour, baking powder, salt and pepper to a large bowl. Using a pastry cutter or fork, cut in the butter until the mixture resembles course crumbs. Add the crumbled cheese and then make a well in the center, add the buttermilk and slowly incorporate it into the dough. Form into a ball, wrap in plastic and refrigerate for at least 1/2 hour.
When the dough is ready, roll it out to about a 1/4" thickness (thinner than you would for a biscuit) and cut out 4 equal circles. You can bake these in any individual sized pan (I used a small tart pan). Drape each dough circle over your pans.
Make the filling by adding the apples, maple syrup, lemon juice, thyme, flour and salt to a bowl and mixing until combined. Place equal amounts of apple filling into each of your four pans and bake in a pre-heated 375 degree oven for 20 - 25 minutes. Serve over salad for a great lunch.
A recipe for Apple and Gorgonzola Biscuit Tarts made with a homemade dough and filled with apples, spices, and gorgonzola cheese for a delicious dessert.
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