Rosemary
Rosemary is a very versatile savory herb. It goes
great with potatoes, chicken and much more!
Rosemary Flatbread
3 cups semolina flour
3 cups flour
2 teaspoons salt
3 tablespoons chopped fresh rosemary
1 2/3 cup water
½ cup olive oil
Combine the flours, salt and rosemary. Make a well in the center and pour in
the water and olive oil. With a fork, pull the dry ingredients into the wet
ones until a mass forms. Knead the dough just until smooth, 2 to 3 minutes.
Be careful not to overwork it. Cover with plastic wrap and chill at least 1
hour. Put a baking stone in the oven and heat the oven to 450 degrees. Work
with one egg-sized piece of dough at a time—keeping the rest of the dough
covered. On a very lightly floured surface, flatten a piece of dough with
the palm of your hands and roll it out as thin as possible; the shape should
be free- form. Transfer the rolled dough directly to the stone in the hot
oven and bake until crisp and light golden brown, 7-8 minutes; you’ll
probably need to bake the breads in batches. Let stand to cool slightly and
then brush generously with olive oil and sprinkle with salt.
Rosemary Walnut Tarts
Pair with Aged Sherry or Madeira Wine
Serves 4
For the Pastry
1n1/2 cups pastry flour
½ cup unsalted butter, chilled and cut into cubes
½ cup powdered sugar
3 egg yolks
1 tablespoon fresh rosemary
1 tablespoon ice cold water
Pulse flour, butter and sugar in food processor until the consistency is
that of fine breadcrumbs. With the mixer running, add egg yolks, rosemary
and water and blend until a ball of dough forms. Press the dough flat onto a
plate covered with parchment paper and refrigerate for 1 hour. Roll dough to
about ½ inch thick, press into tart pans, trim edges and pierce all over
with a fork. Chill the tar pans while the oven is preheating to 375 degrees.
Line each pan with parchment paper, fill with dry beans to weigh down
crusts, and bake 15 minutes.
For the Filling
2 ounces unsalted butter
1 spring rosemary
3 eggs separated
1 tablespoon flour
½ cup superfine sugar
Zest of 1 lemon
6 ounces Walnuts chopped
Powdered sugar for garnish
Heat butter and rosemary in a saucepan over medium low heat, until butter
just begins to bubble. Remove rosemary and chill butter in the refrigerator.
With an electric mixer, beat egg yolks and sugar until thickened. Beat in
chilled butter, flour and zest, and then fold in walnuts. In a separate bowl
beat egg whites until soft peaks form, and then fold into walnut mixture.
Pour into tart shells, and chill in refrigerator while oven preheats for 350
degrees. Bake tarts for 10-15 minutes or until toothpick inserted into
center comes out clean.
From March 2011 Herb Companion