Ingredients & How to do
-Herb pie Crust
(Makes 1 large square tart and 18 2”x2” crackers)
- 8 oz butter, cut into cubes and chilled
How to do
Place the flour, salt, black pepper, thyme and rosemary in the bowl of a food processor. Pulse it three times to incorporated and aerate all ingredients.
Add the cold butter into the food processor. Pulse it about 8-10 times until crumbly.
Add the ice water all at once while pulsing until dough starts to come together.
Dump the dough onto a work surface and form it into a square that is about 1 inch thick. Do not knead it or overwork it. Wrap it in plastic wrap and chill it for 2 hours.
Roll the dough on a cold surface (preferably marble) to about 1/8” thick. Fill the square mold with the dough. Press sides gently and remove excess dough. Dock the bottom of the tart. Cover it with plastic wrap and it rest in the refrigerator for another hour.
Gather the dough scraps and form them into a ball. Try not to knead it, just press the scraps together. Roll that ball to ¼” thickness and using a cookie cutter, cut squares. These will be the crackers. Transfer the squares to a sheet pan lined with parchment and refrigerate for 30 minutes before baking.
Dock the crackers with a fork, sprinkle them with black pepper and grated parmesan cheese and bake at 375 for about 15 minutes.
-Leek, Baby Broccoli, Smoked Salmon and Goat Cheese Filling
- 1 medium leek, washed, quartered and diced
- 1 head of baby broccoli, washed, stems removed and rough choppe
- 4 oz smoked salmon, medium diced1 oz goat cheese, crumbled
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp fresh thyme
- 3 eggs
- 1 cup whole milk
- ½ cup cream
How to do
In a medium pan, sauté the leeks in the olive oil until soft. Add the baby broccoli and sauté for 2 minutes. Remove the pan from the heat and let it cool.
In the meantime, whisk the eggs, cream, milk, fresh thyme, salt and black pepper.
Place the tart mold on a baking sheet. Spread the cooled sautéed vegetables over the tart crust. Spread the smoked salmon and goat cheese evenly throughout. Pour the custard on top.
Bake at 425F for 15 minutes, then reduce to 375F and bake for about another 25 minutes until top is golden brown and it has puffed and the bottom of the crust is cooked.