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Herb Tart Crust Crouton with Salad Greens

October 12, 2009 by Valerie Lugonja 1 Comment

The inspiration for this tart came from Aran Goyoaga`s recent blog entry `Soup and Tart for… In the Kitchen with Design*Sponge`on her lovely and well-known blog, Cannelle et Vanille. I love making savory tarts, and I was inspired to build my salad for Thanksgiving dinner on top of one. I was also excited to use the Thermomix TM31 for two parts of this tart. Unfortunately, I didn`t photograph the pastry making, but I do describe it in detail in the recipe below. It was easy-peasy in this extra-ordinary machine. Love my Thermomix!

Of course, Aran`s food styling photography is better than mine, but this is not about competition. It is about inspiration and collaboration!

Aparently, it was a great combination of acidic dressed leaves with the buttery, creamy `tart crouton`the salad was built on.I loved the idea of the herbed crust, so used a very similar blend for my recipe. Then, I went to more rustic flavours: Bacon and apple smoked cheddar cheese. YUM! The bacon that I buy with the rind on for cooking recipes like this, or boeuf bourguignon, is from K&K Foodliner in Edmonton. This is the best traditional country farm bacon I have found in Edmonton to date. It is scrumptious! Can you see how meaty and hearty it is? I cut a small piece into lardons and fried them in olive oil with broccoli, shallots, and thyme. I did use the stem of the broccoli.
 

I retrieved the fried lardons, chopped them into bits for this tart, and returned them to the filling.
I used the TM bowl for the egg mixture, as well. Upon removing the well chilled tart shells from the fridge. I sprinkled each with the apple smoked cheddar cheese and poured half of the egg mixture on each. Time to make the salad dressing while the tarts bake!
Oooh-la-la! I was grinning from ear to ear when these came out of the oven. The aroma was fragrant with herbs and rich with bacon, butter, and cheese. YUM. I decided to use cassis mustard in the dressing. I did this in the Stone Soup Salad I made in early summer and thought it would be the perfect foil to the buttery richness of the tart. I added garlic, onion, salt, pepper, balsamic vinegar, rice wine vinegar, and olive oil. I think I got it just right becasue Vanja lit up when he ate it and was truly surprised (and clearly relieved) that it was so good. He is my greatest cheerleader, but not very adventurous foodwise. He is always a great sport, and I can really gage my greater successes by his palate as he does have a sophisticated and experienced palate whether he would admit it, or not.
I poured the dressing into the bowl and left the Greens Eggs and Ham greens on top of them for tossing just before serving.
 

Herb Crusted Tart Crouton Recipe
Ingredients for the Tart Crust and Crackers
(see Porcini Chestnut Mushroom Soup with White Truffle Oil and Herbed Crackers)
Makes 2 rectangular tarts and 24 2″x2″ crackers
  • 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
Instructions for the Tart Crust and Crackers
  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
Ingredients for the Bacon, Broccoli and Apple Smoked Cheddar Filling
(see Porcini Chestnut Mushroom Soup with White Truffle Oil and Herbed Crackers)
Fills 2 rectangular tarts and 24 2″x2″ crackers
  • 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

     

 

Instructions for the Bacon, Broccoli and Apple Smoked Cheddar Filling

Preheat the over to 425°F

  1. In a medium pan, sautéthe lardons until staring to brown; add leek or shallots and sautéuntil transluscent
  2. Add the broccoli and 1 tsp of thyme and sautéfor 2 minutes; remove the pan from the heat and cool
  3. In the meantime, scale the milk and cream into the TM bowl, add the eggs, remaining 2 tsp. fresh thyme, salt and black pepper
  4. Combine for 3 seconds at speed 4
  5. Grate the cheese
  6. Place the chilled tart mold on a baking sheet; spread the cooled sautéed filling over the tart crust
  7. Sprinkle the grated cheese over all, evenly; pour half the cutard on top of each tart
  8. 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
Tossed Salad Dressing
Ingredients
  • 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
Instructions
  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

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Filed Under: Crackers, Pastry, Savory Pies Pastries, Spring, Thermomix® Doughs and Crusts Tagged With: Bacon, Cheese, Eggs

About Valerie Lugonja

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Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
Please connect with Valerie to buy a Thermomix Machine!

« Prawns with Garlic Brown Butter and Pea Tendril Shoots
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Comments

  1. ThermomixB"‹logger Helene at ... says

    October 13, 2009 at 5:10 pm

    My oh my. Again, an outstanding recipe, presentation, and documentation. Valerie, you are a true gourmet cook and you certainly deserve the title of "A Canadian Foodie". I bow down to you, and I hope others also recognize how much there is to learn from you on these blog pages. Your dedication is inspiring.

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