Quince and Manchego Crostata
Manchego and quince, a classic match, come together in this homey dessert. The simple butter crust—dotted with grated cheese— is easily made by hand or in a food processor.
- 1 ⅓ cup all-purpose flour
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter 1 stick, cut into ¼-inch pieces and chilled
- ½ cup grated Manchego
- 4 to 5 tablespoons ice water
- 4 tablespoons unsalted butter
- 5 quinces about 2½ pounds, peeled, cored, and cut into 1-inch pieces
- 2 tablespoons fresh lemon juice
- ½ cup granulated sugar
- Pinch nutmeg
- 1 egg
- Demerara sugar for sprinkling
- Add flour and salt to the bowl of a food processor and pulse to combine. Add butter and Manchego and pulse a few times, just until the butter is in pea-size pieces. Add water as needed, mixing just until the dough starts to come together. Transfer mixture to a clean work surface and pat into a square. Wrap with plastic wrap and refrigerate at least 1 hour or overnight.
- In a heavy- bottom skillet over medium heat, melt butter. Add quince, lemon juice, sugar, and nutmeg and stir to combine. Cook, stirring every 3 to 4 minutes, until tender and syrupy, about 30 minutes. Cool to room temperature, about 30 to 40 minutes.
- Heat oven to 350°F. On a lightly floured surface, roll dough into a ¼-inch-thick rectangle. Transfer to a parchment-lined baking sheet. Pour quince mixture into the center of the pastry, leaving a 2-inch-thick border on all sides. Fold sides of the dough over the fruit. Beat egg with 1 tablespoon water, brush dough with egg wash, and sprinkle with sugar. Bake until crust is golden, about 40 minutes. Serve warm or at room temperature.