Directions
Step 1
Make the pastry: In a big bowl, stir collectively the flour, grated cheese, and salt. Add the butter and, utilizing your fingertips to include, gently squeeze and toss the combination till the butter has principally damaged down, with some pea-size items remaining. Drizzle in ¼ cup of ice water, then use a fork to softly mix simply till the dough holds collectively and is clean with seen flecks of butter. (If the combination feels too dry, add extra water, 1 tablespoon at a time, till a shaggy dough types.) Form the dough right into a ½-inch-thick disk, wrap tightly in plastic, and refrigerate for at the least 1 and as much as 48 hours.
Step 2
Make the apples: Place a rack within the prime third of the oven and preheat to 400°F. To a 12-inch forged iron skillet over medium warmth, add the butter, sugar, brown sugar, vanilla, and salt and cook dinner, stirring often, till the sugar and butter have melted and the combination involves a simmer, about 5 minutes. Prepare the apple wedges in concentric circles, ensuring they match snugly to the sting of the skillet. Cook dinner till the apples start to melt and the liquid has darkened to a light-weight amber caramel, about 25 minutes. Take away from the warmth.
Step 3
Take away the dough from the fridge and put aside till pliable, 5–quarter-hour. On a flippantly floured work floor, roll the dough out to a 12-inch circle, about ¼-inch thick. Drape the dough spherical over the skillet, tucking the perimeters gently between the apple wedges and the edges of the pan. Bake till the crust is deep golden brown throughout, 20–25 minutes.
Step 4
Switch the skillet to a wire rack and put aside to chill barely, about 10 minutes. Then, whereas the tarte continues to be heat, cowl the skillet with a big inverted plate and, shortly and confidently, flip the tarte out onto the plate. (If any apples stick, use a fork to dislodge and tuck them again onto the tarte.) Put aside to chill for five minutes extra. Garnish with shaved cheese and microgreens and serve heat.
