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Fontina And Granny Smith Apple Tartlette With Apple Chutney

Posted Friday, May 14, 2010

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Submitted by

Pamela Waterman

Park City Diner

Cleveland, OH

Ingredients & Directions

For the Apple Chutney:
4 Granny Smith apples, peeled, cored, medium diced
1/4 cup currents or golden raisins
1 cup cider vinegar
1/4 cup sugar
1 clove garlic, minced
1/2 cinnamon stick
pinch nutmeg
1 clove
pinch salt

Combine all ingredients in heavy-bottomed sauce pot.  Bring to boil.  Reduce to simmer and cook slowly, stirring often to prevent scorching, until thick.  Remove from pot and cool.  Serve room temperature.

For the Tartlette:
2 cups (7 oz.) Fontina Cheese, shredded
1 Granny Smith apple, cored and grated (skin on)
1 egg
1/2 cup heavy cream
5 sheets phyllo dough
1/2 cup clarified butter

Combine cheese, apple, egg and cream in small bowl.  Set aside.  Brush 6 muffin tins or 8 oz ramekins with butter.  Preheat oven to 275 degrees.  Lay phyllo out on clean, dry work surface.  Keep covered with kitchen towel.  Remove top layer of phyllo and place on work surface.  Brush with clarified butter.  Remove second sheet of phyllo from stack and place on top of buttered phyllo.  Brush new layer with butter.  Continue stacking and buttering phyllo until all sheets have been used.
Cut stacks into 6 equal pieces.  Place one square inside each muffin tin or ramekin, allowing edges to stand up out of mold.  Divide cheese-apple mixtue evenly between phyllo cups.  Place in over and bake at 275 degrees for 20 minutes, or until lightly brown and puffy.  Cool to room temperature before removing from molds.  SERVES 6


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