2 RubyFrost® Apples, sliced
2 tbsp unsalted butter, melted
2 tsp brown sugar
2 tsp ground cinnamon
Crust
1½ cup all-purpose flour
½ cup (1 stick) unsalted butter, cold
1 tbsp brown sugar
¼ tsp salt
¼ cup ice water
Filling
4 large eggs
½ cup milk
8 oz white Cheddar cheese, shredded
1 red onion, finely chopped
2 sprigs fresh rosemary, stemmed and chopped (or sub 2 tsp dried crushed rosemary)
¼ tsp ground nutmeg
Prep Time: 15 min
Cook Time: 1hr 15min
Servings: 6–8 slices
1 Preheat oven to 400° F.
2 To make crust, add flour, butter, brown sugar, and salt to a blender or food processor. With blender/food processor on high, slowly pour in ice water until dough forms.
3 Using clean hands, press dough into a 9" tart pan or metal pie dish. Bake for 15 minutes. Allow to cool slightly before filling. Set aside.
4 Reduce oven temperature to 325° F.
5 In a large bowl, whisk together eggs, milk, cheese, onion, rosemary, and nutmeg. Pour mixture into pre-baked crust.
6 In a small bowl, whisk together melted butter, brown sugar, and ground cinnamon until combined.
7 Arrange RubyFrost Apples on top of filling and lightly brush with butter mixture.
8 Bake for 60 minutes, or until top is browned and egg mixture is set.
9 Cool and serve at room temperature. Enjoy!
To learn more about RubyFrost, visit www.rubyfrostapple.com
