Apple Walnut Gorgonzola Rustic Tart

Ingredients

• 1  packaged for a tart (see all butter crust recipe (tart dough)
• 0.5 cup walnuts chopped
• 0.3 cup gorgonzola cheese blue crumbled (or cheese)
• 1 tablespoon thyme leaves dried fresh chopped
• 2 Tbsp maple syrup 
• 2 large granny smith apples good cored peeled chopped (or other cooking apples such as jonagold or fuji)
• 1 teaspoon juice of lemon 

Equipment

• bowl
• baking sheet
• oven
• plastic wrap
• aluminum foil

Directions

1. Toss the walnuts, gorgonzola, thyme, chopped apples, and maple syrup together in a medium size bowl. As you are working with the apples (chopping them, mixing them in with the other ingredients), if you want, you can squeeze a little lemon juice on them to help keep them from discoloring.
2. Cover the mixture with plastic wrap while you prepare the crust.
3. Roll out the dough: Preheat oven to 350°F.
4. Roll out pastry dough to 13-inches, at an 1/8 of an inch thickness.
5. Place pastry dough on a rimmed baking sheet. (Rimmed because the pastry will leak butter during the cooking process.)
6. Add filling, pleat dough around edge: Mound the filling in the middle of the rolled out dough, and spread out evenly to 1 1/2 inches to 2 inches from the edge of the dough.
7. Pleat the edges of the dough over the filling.
8. Bake at 350°F for 45 minutes to an hour, until crust is nicely browned. If at any time it looks like the walnuts are getting a little burnt, you can lightly tent a piece of aluminum foil over the center.
9. Remove from oven and let cool for 10 minutes before serving. A pizza wheel works great for slicing up the tart.