Grated Apple and Cheese Tart

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I am deviating from English cooking for the following 16th Century, German recipe:

To make an apple tart. Take apples, peel them and grate them with a grater, afterwards fry them in fat. Then put in it as much grated cheese as apples, some ground cloves, a little ginger and cinnamon, two eggs. Stir it together well. Then prepare the dough as for a flat cake, put a small piece of fat into it so that it does not rise, and from above and below, weak heat. Let it bake slowly. Das Kuchbuch der Sabina Welserin

I found the recipe by throwing “apple” and “cheese” into the Medieval Cookery search engine because I had too many cooking apples and cheese wass on sale. Sometimes that’s just all the inspiration you need.

I confess, I hand grated the quartered apple slices and the peels came right off, I didn’t need to peel them. It’s very similar to how straining poached fruit through a colander also removes skins. I discovered it because I was rushing and didn’t pay attention. How will I ever learn if I get results like this?

My house smells like Christmas.

If I was taking my time with this I would look up recipes for ‘flat cake’ and do the crust properly.

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Ingredients:

  • 4-5 apples, peeled and grated
  • 1 large tablespoon butter
  • 1/4 tsp cloves, ground
  • 1 tsp cinnamon, ground
  • 1 tsp ginger, ground
  • 7 oz cheese, grated
  • 2 eggs, lighting beaten with a fork
  • a pie shell

Directions

  1. Heat skillet on medium-high and melt butter. Add grated apple and saute until most of the moisture is absorbed.
  2. Preheat oven to 350F.
  3. Weight cooked apples and measure out an equal amount of cheese, or just add all the cheese and combine.
  4. Add spices and egg to apple mixture and mix well.
  5. Pour apple mixture into pie shell and bake for 50 minutes, until crust and top of pie have browned.
  6. Serve when cooled if you can wait.
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