Best 2 Rosemary Manchego Tart Dough Recipes
Prepare to be captivated by the delightful flavors of rosemary and manchego cheese artfully blended into a golden tart dough. This extraordinary combination will transport you to a culinary haven, where savory and aromatic notes harmoniously dance on your palate. Embark on a delightful journey as we explore the secrets behind crafting the perfect rosemary manchego tart dough, a culinary masterpiece that will undoubtedly become a cherished favorite in your kitchen.
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ROSEMARY-MANCHEGO TART DOUGH
This recipe goes with our Apple-Onion Tarts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes enough for 6 apple-onion tarts
Number Of Ingredients 10
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
These apple-onion tarts have a rosemary-infused, parsnip sweetened crust.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
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.
Tips to Create a Perfect Rosemary Manchego Tart Dough:
- Use high-quality ingredients, especially the Manchego cheese, to ensure the best flavor.
- Work the dough quickly and efficiently to avoid overworking it, which can make it tough.
- Chill the dough for at least 30 minutes before rolling it out to make it easier to work with and prevent it from shrinking in the oven.
- If the dough is too sticky, add more flour a tablespoon at a time until it comes together.
- For a crispier crust, blind-bake the tart dough before filling it.
- Don't overfill the tart dough, as it may cause the filling to spill over during baking.
- Bake the tart in a preheated oven to ensure even cooking.
- Let the tart cool slightly before serving to allow the filling to set.
Conclusion:
Creating a delicious and versatile rosemary Manchego tart dough is an easy task with the right ingredients and technique. Whether you're making a savory tart filled with vegetables or a sweet tart filled with fruit, this dough is sure to impress. With its crispy crust and flavorful filling, this tart is sure to become a favorite in your household.
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