Apple Walnut Gorgonzola Rustic Tart

This tart is a take on an apple walnut turnover I made this summer.
Same idea, an outstanding combination by the way,
just this time with maple syrup instead of honey,
and in a dead-easy-to-assemble rustic tart form.
It's savory, and a little sweet.

Ingredients:
1 9 inch pie crust
1/2 cup walnuts, chopped
1/4 cup crumbled gorgonzola cheese (or blue cheese)
1 tablespoon fresh thyme, chopped, or 1/2 teaspoon dried
2 Tbsp maple syrup
2 large granny smith apples,peeled, cored, chopped
1 teaspoon of lemon juice (optional)

Directions:
Toss the walnuts, gorgonzola, thyme, chopped apples,
and maple syrup together in a medium size bowl.
Preheat oven to 350 degrees F.
Roll out pastry dough to 13-inches,
at an 1/8 of an inch thickness.
Place pastry dough in a rimmed glass baking dish.
Mound the filling in the middle of the rolled out dough,
and spread out evenly to 1 1/2 inches
to 2 inches from the edge of the dough.
Pleat the edges of the dough over the filling.
Bake for 45 minutes to an hour,
until crust is nicely browned.
Remove from oven and let cool
for 10 minutes before serving.