Rosemary Manchego Tart Dough Recipes

ROSEMARY-MANCHEGO TART DOUGH

Rosemary-Manchego Tart Dough image

This recipe goes with our Apple-Onion Tarts.

Provided by Martha Stewart

Yield Makes enough for 6 apple-onion tarts

Number Of Ingredients 10

Ingredients

1 small parsnip (about 4 ounces), peeled
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon freshly ground pepper
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
1/2 cup finely grated manchego cheese (about 1 1/2 ounces)
2 1/2 teaspoons finely chopped fresh rosemary
1 large egg yolk
1/4 cup ice water

Steps:

Finely grate parsnip (you will need 1/2 cup). Place on a clean kitchen towel (do not use paper towels), and squeeze to extract as much liquid as possible.
Pulse parsnip, flour, salt, sugar, pepper, butter, cheese, and rosemary in a food processor. Add yolk, and pulse to combine. With machine running, add ice water in a slow, steady stream, processing until dough just comes together (no longer than 15 seconds). Shape into a disk, and wrap in plastic. Refrigerate for at least 30 minutes (or up to 2 days).

APPLE-ONION TARTS

Apple-Onion Tarts image

These apple-onion tarts have a rosemary-infused, parsnip sweetened crust.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
3 medium Gala apples, peeled, cored, halved, and sliced 1/4 inch thick
8 medium yellow onions, halved and thinly sliced
3 tablespoons cider vinegar
1/2 teaspoon coarse salt
All-purpose flour, for dusting
Rosemary-Manchego Tart Dough
1 cup coarsely grated manchego cheese (2 to 3 ounces)
Freshly ground pepper, to taste

Steps:

Heat oil and butter in a large skillet over medium-high heat. Add apples and onions, and cook until golden brown, about 15 minutes. Cover, reduce heat to low, and cook until very soft and caramelized, about 35 minutes. Add vinegar and salt, and cook 5 minutes. Let cool.
On a lightly floured surface, roll out dough to a generous 1/8 inch thick. Cut out six 7-inch rounds, gathering scraps and rerolling dough if needed. Place on parchment-lined baking sheets.
Puree half the apple-onion mixture in a food processor until smooth. Using an offset spatula, spread 3 tablespoons apple-onion puree over each dough round, leaving a 1-inch border around edges. Sprinkle each with 2 tablespoons cheese. Season with pepper. Top each with a generous tablespoon of remaining apple-onion mixture, and sprinkle with 2 teaspoons cheese. Fold edges of dough in, crimping with your fingers. Refrigerate until chilled, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
Bake until edges are golden brown, 40 to 45 minutes. Serve tarts warm or at room temperature.

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