Best 6 Rosemary Manchego Tart Dough Recipes

APPLE-ONION TARTS

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.

ROSEMARY-MANCHEGO TART DOUGH

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).

SWEET PASTRY DOUGH FOR CUSTARD PIE

Steps:

• Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal. With machine running, add yolk and ice water, and process until dough just comes together. (It should not take longer than 30 seconds.)
• Shape into a disk, and wrap in plastic. Refrigerate dough for at least 30 minutes.

ROSEMARY DOUGH

Steps:

• Brush a large bowl with oil; set aside. Stir together water, sugar, and yeast in a medium bowl until yeast has dissolved. Let stand until foamy, about 5 minutes.
• Stir together flour, rosemary, and salt in a medium bowl. Add oil to yeast mixture; stir into flour mixture until a dough forms. Turn out dough onto a lightly floured surface; knead with floured hands until smooth, 5 to 6 minutes. Transfer to oiled bowl; turn to coat. Cover with plastic wrap; let rise in a warm, draft-free place until doubled in bulk, about 45 minutes.
• Remove plastic wrap; punch down dough. Shape into a round. Cover with plastic wrap; let rise again until doubled in bulk, about 30 minutes.

ROSEMARY-HONEY ALMOND TART

Steps:

• Prepare the crust: Generously butter a 10-inch round (3/4- to 1-inch deep) fluted tart pan. In a medium bowl, combine the flour, granulated sugar, lemon zest and salt. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Add the egg yolks and the cold water. Using your hands, combine just until the dough comes together in clumps. Gather dough into a ball; flatten into a disk, wrap in plastic wrap and refrigerate until firm, at least 30 minutes or up to 1 week (see Tip).
• While the dough chills, prepare the filling: In a small pot set over medium-low, combine the honey, rosemary sprigs, sugar, butter and salt. Stir frequently until the butter melts and the sugar dissolves, 6 to 8 minutes. Remove from the heat and cool for at least 10 minutes. Whisk the egg, yolks and cream in a liquid measuring cup. Remove the rosemary sprigs from the honey and whisk the egg mixture into the honey mixture until fully blended. Stir in the almonds. The filling can be covered and refrigerated for up to a week (see Tip).
• Using a floured rolling pin, roll out chilled dough between two sheets of parchment paper or on a lightly floured surface into a 12-inch round. To transfer to the tart pan, roll the dough around the rolling pin, then unroll it over the pan without stretching it. Gently press the dough into the fluted sides and, using a pair of kitchen scissors or a sharp knife, trim any overhang to 1/4 inch above the pan. Refrigerate the tart shell until firm, at least 20 minutes. Heat oven to 375 degrees while the dough chills.
• Line the tart dough with parchment paper and fill with pie weights or dried beans. Bake until the crust is lightly browned along the edges and beginning to firm up, about 18 minutes. Remove the pie weights and parchment and bake for another 5 minutes to lightly brown the edges. Press down the bottom surface with the back of a spoon if the crust bubbles. Allow the crust to cool completely before filling. Lower the oven temperature to 350 degrees.
• Place the tart pan on a rimmed baking sheet and carefully pour the filling into the cooled tart shell. Bake until the filling is set, deep golden brown and jiggles slowly when the pan is moved back and forth, 30 to 35 minutes. Cool the tart completely before slicing. The tart will keep refrigerated for up to 3 days, or can be cooled, wrapped and frozen for up to 1 month. Defrost before serving.

TART DOUGH

Steps:

• To make the dough in a food processor: Put the flour, sugar and salt in the processor and whir a few times to blend. Scatter the bits of butter over the flour and pulse several times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one. (Don't overdo it - the dough shouldn't form a ball or ride on the blade.) You'll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
• To make the dough by hand: Put the flour, sugar, and salt in a large bowl. Drop in the bits of butter and, using your hands or a pastry blender, work the butter into the flour until it is evenly distributed. You'll have large and small butter bits, and that's fine - uniformity isn't a virtue here. Beat the egg and water together, drizzle over the dough, and, using a fork, toss the dough until it is evenly moistened. Reach into the bowl and, using your fingertips, mix and knead the dough until it comes together. Turn it out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it some more), and flatten it into a disk.
• Chill the dough for at least 3 hours. (The dough can be refrigerated for up to 5 days.)
• When you're ready to make the tart shell, butter a 9- to 9 1/2-inch fluted tart pan with a removable bottom (butter it even if it's nonstick).
• To roll out the dough: I like to roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover, but you can roll it out on a lightly floured work surface. If you're working between sheets of paper or plastic wrap, lift the paper or plastic often so that it doesn't roll into the dough, and turn the dough over frequently. If you're just rolling on the counter, make sure to lift and turn the dough and reflour the counter often. The rolled-out dough should be about ¼ inch thick and at least 12 inches in diameter.
• Transfer the dough to the tart pan, easing it into the pan without stretching it. (What you stretch now will shrink in the oven later.) Press the dough against the bottom and up the sides of the pan. If you'd like to reinforce the sides of the crust, you can fold some of the excess dough over, so that you have a double thickness around the sides. Using the back of a table knife, trim the dough even with the top of the pan. Prick the base of the crust in several places with a fork.
• Chill - or freeze - the dough for at least 1 hour before baking.
• Center a rack in the oven and preheat the oven to 400 degrees. Press a piece of buttered foil (or use nonstick foil) against the crust's surface. If you'd like, you can fill the covered crust with rice or dried beans (which will be inedible after this but can be used for baking for months to come) to keep the dough flat, but this isn't really necessary if the crust is well chilled. Line a baking sheet with a silicone baking mat or parchment paper and put the tart pan on the sheet.
• To partially bake the crust: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans). Return the crust to the oven and bake for another 3 to 5 minutes, or until it is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
• To fully bake the crust: Bake for an additional 10 minutes, or until it is an even golden brown. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.