Thursday, November 13, 2014

How 'Bout Them Apples?

Really? Nearly two weeks since I posted anything? The days have been flying by, a quick succession of appointments, playgroup, and a few days spent at my parents' making applesauce. We are pretty well stocked with applesauce for the year, with our share being 28 quarts. Though these growing boys would probably eat two quarts a week if I let them. I try to keep us to using only one a week, figuring that carries us through the winter, nearly up to the time lettuce, radishes, and the very earliest strawberries start appearing. I have a feeling in the next few years, we'll have to ramp up production.

Besides bringing home applesauce, we brought back a bunch of fresh apples. While the boys have been munching on them and eating them in oatmeal, I was excited to find a recipe that incorporated them into a main dish.

Apple Chicken Tart
(adapted from a Giant grocery store magazine)

1 recipe pizza dough (below)
1 Tbsp. olive oil
1 medium onion, very thinly sliced (the original recipe called for a large sweet onion, so if you like onion and have a sweet one on hand, go for it!)
1/2 tsp. dried thyme leaves or 1/4 tsp. ground thyme
1 large Red Delicious apple, unpeeled and thinly sliced
1/4 tsp. salt
1/4 tsp. black pepper
2 cups shredded cooked chicken
2 Tbsp. sliced green onions
1/2 c. shredded cheddar cheese

Pizza Dough
(Hmmm...can't remember where I cut this one out of but it is our favorite pizza dough recipe)
3/4 c. warm water
1 Tbsp. active dry yeast
2 c. (or more) flour (I usually do one white, and one whole wheat or multi-grain)
1 tsp. sugar
3/4 tsp. salt
3 Tbsp. olive oil

Combine 3/4 c. water and yeast; stir and let stand until yeast dissolves, about 5 minutes. In a large bowl, combine 2 cups flour, sugar and salt. Add yeast mixture and olive oil, stir until dough forms a sticky ball. Transfer to a lightly floured surface and knead until smooth, adding more flour if dough is very sticky. Knead for about 1 minute. Place in greased bowl, cover with plastic wrap and let dough rise about 1 hour, until doubled.

Now, on to the real recipe...

1. Prepare dough as above. Preheat oven to 450˚F.

2. Stretch or roll dough to fit a 12-inch circular pizza pan or a 13 x 9-inch rectangle cookie sheet. Place dough on lightly greased pan.

3. Bake for 10 minutes or until dough is crisp, slightly browned and firm.

4. While dough is baking, heat oil in large skillet over medium heat. Add onions and thyme; cook until soft, about 15 minutes. During the last 5 minutes, add apple, stirring occasionally, until soft and golden.

5. Layer onions, apples, and cooked chicken over crust and season with salt and pepper. Top with cheese and green onion and return to oven for 5 minutes until cheese is melted.

6. Cut and serve.

I only put cheese on half the tart so Elliott could eat it too, but the melty cheese definitely helps hold all the toppings on. It was just as easy to make as a regular pizza, but a nice change in flavor.

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