Pastry Dough with Manchego Cheese and Chives

Make the dough: Combine the flour, manchego cheese, and salt in a large bowl. Cut in the butter and cream cheese using either a pastry cutter, two knives, or your fingers until the mixture resembles coarse meal. Toss in the chives. Add up to 6 tablespoons (1 to 2 tablespoons at a time) of cold water until a rough dough forms. Shape the dough into two 1-inch-thick disks, wrap tightly in plastic wrap, and chill for at least 1 hour. (Dough can be frozen for up to 3 months.)

Bake the shell: Heat oven to 425 degrees F. Roll out the dough to 1/8-inch thickness, and fit into a 14- by 4 1/2- by 1-inch tart shell. Dock the crust by piercing holes in the tart bottom about an inch apart with a fork. Line the shell with parchment paper and fill with dried beans or pie weights. Bake the shell for 15 minutes. Reduce oven temperature to 400 degrees F, remove the parchment paper and beans, cover the edges of the tart with strips of aluminum foil and continue to bake until the shell is completely cooked — about 25 minutes.