Brie & Apple Tart With Medjool Crunch And A Gruyere Crust

1. 1

   Mix flour and chopped butter in a large bowl, until the texture of the mixture looks like breadcrumbs. Stir in the grated gruyere.

2. 2

   Slowly sprinkle water over the flour mixture, one teaspoon at a time, making sure there is enough water to form the dough. Form the dough into a ball, wrap it in plastic wrap and refrigerate it for at least 45 min.

3. 3

   Preheat the oven to 375 F (190 C) and roll the dough out into a 9-inch pie pan. Use a fork to prick holes in the crust.

4. 4

   Bake in preheated oven for 12 minutes.

5. 5

   First, make the medjool crunch in your food processor. Pulse together dates, hazelnuts, almonds, and butter until the mixture comes together. It will look kind of like quinoa.

6. 6

   Arrange the apples in a single layer on the gruyere crust. Drizzle the apples with the honey.

7. 7

   Layer the thinly-sliced brie on the apples, then sprinkle the medjool crunch over the brie.

8. 8

   Bake in the preheated oven at 375 F for 15 minutes, or until the brie has melted. Drizzle some honey on top and serve hot.

* Per serving · 4 servings · Values may vary.