Apple Walnut Gorgonzola Rustic Tart

Every fall we are blessed with a bounty of apples and walnuts. I grew up in what used to be a walnut orchard. At one moment our home had 5 huge trees, covering both front and back yards, and yielding 500 pounds of walnuts a year (which sounds great unless you are the teenager chain-ganged into spending your afternoons and weekends raking mountains of dank leaves and stooping to pick those hundreds of pounds of nuts.) The trees are old now. We’ve lost 2 of the 5 trees (commercial orchard trees don’t last forever and these were planted at least 50 years ago), and the remaining trees are just sputtering. It’s only

a matter of instance before they’re gone too. So we enjoy the bounty while we have it (and leave a bunch for the crows and squirrels.) that tart is a riff on an apple walnut turnover I made that summer. Same concept, an outstanding combination by the way, just that moment with maple syrup instead of honey, and in a dead-easy-to-assemble rustic tart design. It’s savory, and a little sweet. I ate a big slice for lunch; my father for dessert. Would be great for a brunch too.

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