Cheese Pastry (Cheddar)

The salty cheddar that's laced throughout this dough is the perfect match for sweet apple filling such as Apple Crostada. 

2½ cups all-purpose flour, unbleached
sea salt
2 sticks butter, cold and cut into small pieces
¼-½ cup water, ice cold
1 cup sharp white cheddar cheese, shredded

Pulse flour and 1 tsp. salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds.

Drizzle ¼ cup water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 Tbsp. at a time, and pulse. Add cheese; pulse until combined.

Shape dough into 2 disks, and wrap each in plastic wrap.

Refrigerate until chilled, about 30 minutes or up to overnight. 

Makes two disks (enough for two 11" crostatas).