Monochrome Meal: Radicchio, shallot and apple strudel

Last week I had an evening to myself at home. I can't remember the last time this has happened, and as much as I love spending time with my husband, it was refreshing to cook for only myself.

I devised this recipe after finding several radicchio strudel recipes that just weren't quite right. I paired it with cherry tomatoes, sliced strawberries (farm fresh), and kalamata olives because I am a weird person.

I didn't realize that my entire meal was in shades of pink, red, and purple until I plated it.

It was prepared while watching Project Runway All-Stars, and I have to say I was extremely pleased with the results.
I apologize for the lack of photos--I didn't know whether this dish would be any good. But anyway...here is a pretty straightforward Radicchio, shallot and apple strudel:

Ingredients:
-1 small head of radicchio, sliced into thin ribbons
-1 shallot sliced thinly into rings
-1 apple diced (I used Fuji because it was what I had, but I think Golden Delicious would taste amazing)
-4 oz. thinly sliced (or grated) smoked Gruyere cheese
-1/4 cup water
-1 teaspoon tarragon
-1/2/ teaspoon nutmeg
-Four sheets of phyllo, thawed
-1 Tablespoons olive oil + olive oil (or butter) for brushing
-Kosher salt and pepper to taste

Directions:

1. Preheat oven to 375 F. Heat oil in a large frying pan over medium low.

2. Add shallots to pan and lightly sautee for 2-4 minutes. When they start looking glassy/transparent add the radicchio and water. Raise heat to medium and continue stirring until water is evaporated. Add apples, tarragon, and nutmeg and continue to sautee for another five minutes until apples become tender. Stir in salt an pepper and set aside.

3. Prepare the phyllo dough on a covered surface--oil will leak through, so wax paper is ideal to avoid messy counter tops.

Melt butter in small bowl or pour olive oil into bowl. Add a sprinkle of nutmeg and stir around with brush. Brush a thin layer of seasoned oil between each sheet of phyllo dough, layering them one on top of the other. Here is a little hack to get them to lay flat:

• Take your four sheets of dough, and fold them in half like a book with a sheet of wax paper in the middle (don't crease the sheets, just lightly lay them down.)
• Unfold first layer and brush oil on exposed half. Do the same for the following layers.
• When you reach the wax paper, flip it over so the un-oiled side is on top, then unfold and brush oil on succeeding layers.

3. Now open out your dough layers, and put a layer of cheese down the center. Top with your radicchio sautee and put a last sprinkling of cheese on top. Roll the whole thing up like a burrito, place on cookie sheet, brush a layer of oil and sprinkle of salt on top, and bake for 20-30 minutes or until dough is lightly browned and crispy.