RYE BLACK-PEPPER BRISEE
Using the food processor means this tart dough comes together quickly. What sets this crust apart is the addition of nutty rye flour and black pepper-they add nutty complexity and a touch of heat, making it perfect for both savory recipes and even sweet, too. Try this crust for anything from your next apple dessert to this delicious leek and goat cheese tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Yield Makes enough for one 8-by-11-inch tart
Number Of Ingredients 5
Steps:
- In a food processor, pulse together both flours, salt, and pepper. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Add 1/4 cup ice cold water; pulse until mixture holds together when pressed between your fingers (it should not come together in the machine).
- Turn out onto a piece of plastic wrap. Knead once or twice to form a dough. Shape into a rectangular disk and wrap in plastic. Refrigerate at least 1 hour and up to 2 days (or freeze up to 3 months).
LEEK-AND-GOAT-CHEESE TART WITH RYE CRUST
This rustic-yet-elegant tart combines buttery leeks and scallions with creamy, bright goat cheese, and cradles them together inside a crisp and tender rye-flour crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h50m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. On a lightly floured surface, roll dough into an 11-by-14-inch rectangle, about 1/8 inch thick. Fit into an 8-by-11-inch fluted tart pan with a removable bottom; trim edges. Dock bottom with a fork and refrigerate 20 minutes.
- Line chilled dough with parchment and fill with dried beans or pie weights; bake until dry to the touch, 35 to 40 minutes. Carefully remove beans and parchment and bake until golden brown all over, 10 to 15 minutes more. Transfer to a wire rack and let cool at least 30 minutes. (Baked crust can wrapped in plastic and stored at room temperature up to 1 day.)
- Melt butter in a large skillet over medium heat. Add leeks, season with salt and pepper, and cook, stirring gently, until just turning light golden, about 2 minutes. Add 1/4 cup water; cover and cook until just tender, 3 to 5 minutes. Add scallions and cilantro; remove from heat. Season with salt and pepper and let cool 15 minutes.
- Meanwhile, in a food processor, combine cheese, eggs, milk, cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper; pulse to combine. Pour into crust. Top with leek mixture, spreading evenly. Bake until set in center, 22 to 25 minutes. Transfer to wire rack and let cool in pan at least 15 minutes. Serve warm or at room temperature. (This tart is best eaten the day it is made, but can also be refrigerated, wrapped in plastic, up to 2 days.)
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