No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Rosemary-Manchego Tart Dough

This recipe goes with our Apple-Onion Tarts.

  • yield: Makes enough for 6 apple-onion tarts
Photography: John Kernick

advertisement

advertisement

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

Directions

  1. Step 1

    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.

  2. Step 2

    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).

Source
Martha Stewart Living, October 2007

advertisement

advertisement