Rosemary Manchego Crackers

I love the idea of homemade crackers, but after a few attempts that didn't wow me I had given up. That is until one day, looking for a new holiday recipe I stumbled upon Martha Stewart's Apple Onion Tarts. I made the dough and the tarts to test them and I was so impressed with the dough {and the tarts too!} that I thought I could adapt the dough recipe to turn them into crackers. And I did! The results were pretty amazing and this recipe will definitely be my go-to. Don't be intimated and give this a try! Homemade crackers always make for a great hostess gift.Rosemary Manchego Crackers1 small parsnip (about 4 ounces), peeled2 cups all-purpose flour1 teaspoon salt1 teaspoon granulated sugar1/4 teaspoon freshly ground pepper1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces1/2 cup finely grated manchego cheese (about 1 1/2 ounces)2 1/2 teaspoons finely chopped fresh rosemary1 large egg yolk1/4 cup ice waterSea salt for sprinkling on the crackers1. Finely grate parsnip (you will need 1/2 cup).2.Place on a clean kitchen towel (do not use paper towels), and squeeze to extract as much liquid as possible.3. Pulse parsnip, flour, salt, sugar, pepper, butter, cheese, and rosemary in a food processor.4. Add yolk, and pulse to combine.5. With machine running, add ice water in a slow, steady stream, processing until dough just comes together (no longer than 15 seconds).6. Divide dough into four and shape into a disks, and wrap in plastic.7. Refrigerate for at least 30 minutes (or up to 2 days). Or freeze for up to 3 months.8. On a lightly floured surface, roll out dough to a thin 1/8 inch thick.9. Working with one disk at a time, cut out 3-inch rounds, gathering scraps and rerolling dough if needed. Place on parchment-lined baking sheets.10. Refrigerate until chilled, about 30 minutes. Meanwhile, preheat oven to 350 degrees.11. Pierce the cracker rounds with a fork several times before placing inside the hot oven to avoid the dough from rising.12. Lightly sprinkle sea salt on top.13. Bake for 6 minutes. Remove from oven and carefully flip them over.14. Place them back in the oven and bake for an additional 5 to 6 minutes until golden brown.Note: You can make half the dough into crackers and use the other half to make the Apple-Onion Tarts.Recipe adapted from Martha Stewart