Best Rye Black Pepper Brisee Recipes

Rye Black-Pepper Brisee image

Provided by Martha Stewart

Time 1h10m

Yield Makes enough for one 8-by-11-inch tart

Number Of Ingredients 5

1 1/4 cups unbleached all-purpose flour
1/4 cup rye flour
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 tablespoons cold unsalted butter, cut into pieces

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).

Party Rye Hors D'oeuvres image

Provided by A Good Thing

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup cheddar cheese, grated
2 tablespoons mayonnaise, not Miracle Whip
1/3-1/2 cup black olives, finely chopped
2 tablespoons onions, finely chopped
rye bread (party cocktail or sandwich slices)

Steps:

Preheat oven to 350 degrees F.
Mix cheese, olives, onions, and mayonnaise (just enough mayo to get to spreading consistency).
Spread mixture on slices of rye bread (not too thin).
Place bread on baking sheet and bake in hot oven until cheese melts, about 5 -7 minutes.
Devour! But be careful -- it will singe the roof of your mouth if you're not careful. (;.

Nutrition Facts : Calories 157.4, Fat 13, SaturatedFat 6.5, Cholesterol 31.6, Sodium 310.1, Carbohydrate 3.3, Fiber 0.4, Sugar 0.8, Protein 7.2

Leek-and-Goat-Cheese Tart with Rye Crust image

Provided by Martha Stewart

Time 1h50m

Number Of Ingredients 11

Unbleached all-purpose flour, for dusting
1 recipe Rye Black-Pepper Brisée
3 tablespoons unsalted butter
3 to 4 leeks (about 2 1/2 pounds total), cut into 1/2-inch-thick rounds, well washed, and drained (about 4 cups)
Kosher salt and freshly ground pepper
1 bunch scallions, cut crosswise into 1/4-inch-thick slices (1 cup)
2 tablespoons chopped fresh cilantro, plus sprigs for serving
2 ounces fresh goat cheese
2 large eggs
2 tablespoons whole milk
2 tablespoons heavy cream (or 2 more tablespoons milk)

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.)