Culture Magazine

58 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 Quince and Manchego Crostata QUINCE AND MANCHEGO CROSTATA Written by Molly Shuster Photographed by Lauren Volo 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. Serves 6 CRUST: 1¹⁄ ³ cup all-purpose flour, plus more for dusting ¼ teaspoon kosher salt ½ cup (1 stick) unsalted butter, cut into ¼-inch pieces and chilled ½ cup grated Manchego 4 to 5 tablespoons ice water QUINCE FILLING: 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 TO ASSEMBLE: 1 egg, beaten with 1 tablespoon water Demerara sugar, for sprinkling CRUST: 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 butter is in pea- size pieces. Add water as necessary, mixing just until dough starts to come together. Transfer mixture to a clean work surface and pat into a square. Wrap with cling wrap and refrigerate at least 1 hour or overnight. QUINCE FILLING: 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. TO ASSEMBLE: 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 center of pastry, leaving a 2-inch-thick border on all sides. Fold sides of dough over fruit. Brush dough with egg wash and sprinkle with sugar. Bake until crust is golden, about 40 minutes. Serve warm or at room temperature. NECTARINE-ASIAGO CRISP Written by Rebecca Haley-Park Baking the topping on its own and macerating the fruit helps this crisp stay crispy. Asiago lends a unique flavor note to the topping, mirroring the fruity notes of the filling and the almond notes of the topping. Serves 8 TOPPING: ½ cup all-purpose flour ½ cup old-fashioned rolled oats ¼ cup granulated sugar ¼ cup packed brown sugar 2 teaspoons vanilla extract 6 tablespoons cold unsalted butter, diced ½ cup sliced almonds 4 ounces asiago, grated CRISP: 3½ pounds nectarines, peeled and sliced ¹⁄ ³ cup granulated sugar 4 teaspoons lemon juice 1½ teaspoons cornstarch ½ teaspoon ground cinnamon ¹⁄ ³ teaspoon Chinese five spice powder Pinch kosher salt TOPPING: Heat oven to 375°F. Add flour, oats, and sugars to a bowl and stir to combine. Add vanilla and stir. Add butter and, using your fingers, mix until all pieces are ½ inch or smaller. Add almonds and cheese and stir to combine. Line a baking sheet with parchment paper and evenly spread out topping on prepared baking sheet. Bake topping 12 minutes, tossing halfway through. CRISP: Toss nectarines with sugar and let sit at room temperature for 45 minutes. Drain nectarines and reserve ¼ cup of juice. Whisk reserved juice with lemon juice, cornstarch, cinnamon, Chinese five spice powder, and salt in a large bowl. Add nectarines and stir to coat. Transfer mixture to an 8-inch-by-8-inch baking dish or a deep-dish glass pie plate. Top with prepared topping and bake until browned and bubbling, about 20 to 30 minutes. Cool 15 minutes before serving.

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