Herb Tart Crust Crouton with Salad Greens

• 350gflour
• 1 1/2tsp salt
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary, minced
• 1/2tsp black pepper
• 250g butter, cut into cubes and chilled
• 125g ice water

1. Scale the flour, measure the salt, black pepper, thyme and rosemary into the TM bowl and combine for 3 seconds on Turbo
2. Pulse three times for 1 second at Turbo speed to incorporate and aerate all ingredients
3. Add the cold butter into the TM blow; pulse it 3 tines for 1/2 second, 2 times for 2 seconds, until crumbly
4. scale in the ice water; pulse 1/2second 5 times, then 2-3 seconds each 2 times until the dough comes together (watch carefully through the lid)
5. Dump the dough onto a work surface and quickly form it into a square that is about 1 inch thick; do not knead or work the dough
6. Wrap it in plastic wrap and chill it for at least 2 hours
7. Roll dough on a cold surface (preferably marble) to about 1/8″ thick; fold and line the molds with the dough
8. Press sides gently and dock the bottom of the tart, removing extra dough from sides once the surface area is clearly covered
9. Cover with plastic wrap and rest in the refrigerator for another hour
10. Gather the dough scraps and form them into a ball without kneading; just press the scraps together
11. Roll that ball to ¼” thickness and using a cookie cutter with a flutted edge, cut squares: these will be the crackers
12. Transfer the squares to a sheet pan lined with parchment and refrigerate for 30 minutes before baking
13. Dock the crackers with a fork, sprinkle them with black pepper and grated parmesan cheese and bake at 375 for about 15 minutes

• 50g smoked bacon, sliced and cut into lardons

   

• 1 medium leek, washed, quartered and diced OR 6 small shallots, minced

   

• 1 small stalk of broccoli, washed, and chopped; stems peeled, and minced

   

• 50g apple smoked cheddar, grated

   

• 5g salt

   

• 5g black pepper

   

• 1 tbsp fresh thyme
• 3 eggs
• 240g whole milk
• 125g heavy cream

   

Preheat the over to 425°F

1. In a medium pan, sautéthe lardons until staring to brown; add leek or shallots and sautéuntil transluscent
3. Add the broccoli and 1 tsp of thyme and sautéfor 2 minutes; remove the pan from the heat and cool
4. In the meantime, scale the milk and cream into the TM bowl, add the eggs, remaining 2 tsp. fresh thyme, salt and black pepper
5. Combine for 3 seconds at speed 4
6. Grate the cheese
7. Place the chilled tart mold on a baking sheet; spread the cooled sautéed filling over the tart crust
8. Sprinkle the grated cheese over all, evenly; pour half the cutard on top of each tart
9. Bake at 425°F for 15 minutes, reduce heat to 375°F and bake for another 20 to 25 minutes, until top is golden brown and puffed and bottom of the crust is cooked

• 25g cassis mustard
• 2-3 plump cloves of garlic
• 20g red onion
• 25g balsamic vinegar
• 25g rice wine vinegar
• 100ml extra virgin olive oil (one measuring cup full)
• salt and pepper to taste

1. Scale first three ingredients into the TM bowl and mince at Turbo speed for 3 seconds; scrape down sides of bowl with a spatula
2. Scale in vinegars, and measure in salt and pepper; combine at speed 4 for 1 minute adding olive oil slowly through the lid
3. Reseason, as needed, and toss with Greens Eggs and Ham greens (I added extra pea tendril shoots, too)
4. Pile greens on top of the tart crouton and serve