Ingredients

• 1½ cups all-purpose flour
• ¼ cup (½ stick) unsalted butter, cold
• ⅓ cup labneh (substitute whole-fat Greek yogurt or sour cream)
• 2 Tbsp olive oil
• 1 tsp salt
• 1 tsp sugar

Filling

• 2 baking apples, like Cortland, Empire, or Honeycrisp
• 1 large shallot
• 3 oz. goat cheese
• 1 tsp fresh rosemary, finely chopped
• 1 tsp salt
• ½ tsp black pepper
• 1 egg, beaten
• 2 Tbsp olive oil
• Optional: full sprigs of rosemary and flaky sea salt for garnish

Directions

1. Whisk together flour, salt, and sugar in a large bowl until combined.
2. Cut cold butter into ½ in. cubes and evenly distribute cubes throughout dry ingredients.
3. Work the butter into the flour mixture with your fingertips, flattening the butter as you go until you have a sandlike mixture. (The dough should have small bits of butter throughout that will melt in the oven to create a flaky crust.)
4. Form a well in the center of the flour/butter mixture and add the labneh and olive oil. Mix the labneh and oil in the well using your hands and gently begin incorporating the flour mixture.
5. Knead until a smooth dough forms, but be careful not to overwork as the heat from your hands will melt the butter!
6. Form dough into a flat disk and cover with plastic wrap. Chill in the fridge for at least 2 hours (and up to 3 days).

Filling

1. Let goat cheese soften at room temperature for about 10 minutes.
2. Thinly slice shallot and sauté over medium heat in 1 Tbsp olive oil. Season with ½ tsp salt. Cook until shallot is translucent, about 5 minutes.
3. Add 2 Tbsp water to the skillet and continue cooking until shallot becomes caramelized and jam-like, about 3 more minutes. Remove from heat and set aside.
4. In a small bowl, mix goat cheese with chopped rosemary, black pepper, and remaining salt. Set aside.
5. Cut apples into thin slices.

Assembly

1. Preheat oven to 400º F. Remove chilled dough from fridge and roll out on lightly floured parchment paper into a large circle, about ½ in. thick.
2. Spread goat cheese mixture on top, leaving a 2 in. border along the edge. Top with caramelized shallots, then apple slices.
3. Fold dough border over filling and brush with beaten egg. Drizzle olive oil over apples.
4. Move parchment paper onto a baking sheet and bake for 35-40 minutes, or until the crust is golden and apple slices are soft. Top with rosemary and salt before serving.