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.
ROSEMARY RAISIN TWIST
This recipe is the perfect fix when you are craving fresh hot bread, but don't have time to make a homemade dough. Plumping the raisins with olive oil not only flavors the oil, it also helps keep them from drying out during baking. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 3 tablespoons olive oil, 1 teaspoon minced rosemary, 2 tablespoons golden raisins and some pepper in a skillet over medium heat, 3 minutes; let cool. Brush a baking sheet with 1 tablespoon of the oil; add an 11-ounce package French bread dough. Make a slit down the length of the dough and fill with the raisins and most of the oil; pinch to seal. Twist the dough and brush with the remaining oil. Bake at 350˚ F, 30 minutes.
WALNUT ROSEMARY TART WITH ORANGE CHANTILLY CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F.
- For the tart shell: In the bowl of a food processor, pulse the walnuts, rosemary and 2 tablespoons of the flour until the nuts are finely ground. Add the granulated sugar, salt and remaining 3/4 cup flour and pulse to blend. Add the butter and pulse until the dough resembles coarse sand. Pour in 1 tablespoon cold water and pulse until the dough just comes together in a ball. Shape the dough into a disc, wrap in plastic wrap and refrigerate until the dough is firm, about 30 minutes.
- Place the dough between 2 sheets of parchment paper and roll it out until it is 1/4 inch thick and 10 inches in diameter. Transfer the dough to a 9-inch tart pan and press the dough into the bottom and up the sides of the pan, trimming away any excess dough. Prick the dough with a fork, place the tart pan on a baking sheet and bake until light brown, about 20 minutes. Set aside while you make the filling.
- For the tart filling: Melt the butter in a small saucepan over medium heat until it is golden brown and fragrant, about 3 minutes. In a large bowl, whisk together the brown sugar, honey, cream, vanilla and salt. Add the browned butter, walnuts and rosemary and stir to combine.
- Pour the filling into the tart shell and place on a baking sheet. Bake until the filling is bubbly and thick, about 35 minutes. If the edges of the crust begin to get too dark, cover the tart loosely with foil. Transfer the tart to a wire rack to cool.
- For the orange chantilly cream: In the bowl of a stand mixer with a whisk attachment, combine the cream, granulated sugar and orange zest and juice and beat until soft peaks form, about 2 minutes.
- To serve, dust the tart with powdered sugar and top each slice with a dollop of the cream.
APPLE AND ROSEMARY TART
It's hard to believe how delicious this very simple tart is -- don't be tempted to spice it up. I have made it many times and it is never fail. From Susan Hermann Loomis.
Provided by Chef Kate
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- For the Pastry:.
- Place the flour and salt in a good sized bowl.
- Add the butter bit by bit and blend till the mixture resembles coarse meal.
- Add the water bit by bit until the dough forms a ball.
- Wrap in cling-film and let the dough sit at room temperature for one hour.
- Note: The dough can be frozen and then, when you want it, thaw in the refrigerator.
- Note 2: The dough can be made in a food processor or a stand mixer, but do not over-mix.
- Pre-heat the oven to 425 degrees F.
- Lightly flour your work surface and roll the dough out into a 14" circle.
- Roll the pastry around your rolling pin and un-roll in a 9 1/2", removable-bottom tart tin, with the edges of the pastry overlapping evenly all around.
- Gently fit the pastry against the sides of the tin.
- Make the Filling:.
- Mince the rosemary.
- Place half the apples in the tart tin.
- Sprinkle with half the sugar and all the rosemary.
- Top with the remaining apples and the remaining sugar.
- Bring the edges of the crust up and over the apples--it will partially cover the top of the tart.
- Whisk together the egg and the water and brush the exposed pastry with the wash (you won't need much--use the rest for a tiny omelette.
- Place the tart tin on a cookie sheet and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
- Remove from the oven and place the tart tin on an over-turned bowl to remove the sides.
- Let the tart cool to lukewarm or room temperature before serving.
Nutrition Facts : Calories 403, Fat 14.8, SaturatedFat 8.9, Cholesterol 70.9, Sodium 209.6, Carbohydrate 65.3, Fiber 4.2, Sugar 36.7, Protein 4.8
FRESH FIG TART WITH ROSEMARY CORNMEAL CRUST AND LEMON MASCARPONE CREAM
Categories Cheese Fruit Dessert Bake Cream Cheese Lemon Fig Rosemary Cornmeal Spring Summer Honey Sour Cream Jam or Jelly Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Make crust:
- Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.
- Gently squeeze a small handful: If it doesn't hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and continuing to test.
- Press dough evenly onto bottom and up sides of tart pan with floured fingers. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim. Chill crust until firm, about 30 minutes.
- Preheat oven to 400°F.
- Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don't worry if bottom of crust cracks), then cool in pan on a rack.
- Prepare filling and assemble tart:
- Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
- Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.
- Remove side of tart pan and spread mascarpone cream in shell. Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream. Brush figs with honey glaze.
ROSEMARY-HONEY ALMOND TART
In this stunning tart, a gently set custard studded with sliced almonds is baked in a buttery shortbread crust. It is as fit as a dinner-party dessert as it is daytime sweet to accompany cups of warm tea or coffee. The honey in the custard is steeped with rosemary, but other fresh herbs, such as marjoram, tarragon and thyme, can be substituted to add a nice savory hint to the floral syrup. You can do several steps ahead of time, or the whole tart can be prepared and baked, then cooled, wrapped and stored in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Provided by Yewande Komolafe
Categories pies and tarts, dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 15
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.
MCCORMICK'S TOMATO, GOAT CHEESE AND ROSEMARY TART
Slices of juicy summer tomatoes, creamy goat cheese and antioxidant-rich rosemary combine to make this savory tart. Cut into thin wedges to serve as an appetizer. Found this on the McCormick web site. Would like to thank French Tart for her wonderful photos of this recipe.
Provided by Debbwl
Categories < 60 Mins
Time 35m
Yield 8 appetizer
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Prepare crust as directed on package. Place on foil-lined baking sheet. Mix rosemary, garlic powder, oregano, pepper and sea salt in small bowl. Mix cheeses and 1 teaspoon of the herb mixture until well blended.
- Spread a thin layer of cheese mixture over crust to within 1 1/2 inches of edges. Arrange tomatoes over cheese. Sprinkle with remaining herb mixture. Fold about 1-inch edge of crust up over tomatoes, pleating or folding crust as needed.
- Bake 20 minutes or until crust is golden. Cool 5 minutes. Cut tart into 8 wedges. Serve warm or at room temperature.
MINI MANCHEGO TARTS RECIPE - (4.6/5)
Provided by lorik
Number Of Ingredients 9
Steps:
- Pulse 1 cup roasted red peppers, 1 garlic clove, a pinch of red pepper flakes, 1 teaspoon red wine vinegar and 1/3 cup each toasted almonds and olive oil in a food processor until finely chopped. Spoon a thin layer into mini phyllo shells. Top each with a cube of Manchego cheese and bake at 425°F until the cheese melts, about 8 minutes. Top with chopped parsley if desired.
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