Sweet Basil’s Caramelized Onion & Walnut Tart, Sour Apple, Celery, Bleu Cheese

Added by: Sweet Basil

Walnut Pate Brisee (yields approx 40 tart shells)
AP Flour 10 cups
Salt 4 Tablespoons
Sugar 2 Tablespoons
Butter, Cold 2#
Ice Water 1.5-2 cups
Walnuts ½ cup

1. Lightly toast and cool walnuts.
2. Add the flour, walnut, salt, and sugar to the robot coupe and buzz to combine. Cut in the cold butter and water. Do not over mix!
3. Roll out tart shells, dock, and blind back under weight @350 for 12-15 minutes.

Brown Butter Custard
Eggs 12 each
Sugar 4 cups
Corn Starch 2 teaspoons
Butter 24 oz
Salt 1 T

1. Combine eggs, sugar, and cornstarch. Whisk until smooth.
2. Lightly brown butter. Temper into eggs. Add salt.

Caramelized Onion (yields 42 oz.)
Onion, Julienne 12 each
Butter 1/3 #
Salt 2 Tablespoons

Sous Vide Apple ( 24 orders / 5 per order)
Granny Smith Apples 6 each
Apple Cider 2 cups
Olive Oil 1 oz
Ascorbic Acid 1 teaspoon
Thyme .25 oz
Salt 1 T

1. Peel and melon ball all apples. You should be able to average 20 balls per apple.
2. Cryo-vac in large bag with apple cider, evo, ascorbic acid, thyme, and salt.
3. Cook at 85 Celsius for 20 minutes.
4. Cool in an ice bath.

Caramelized Onion & Walnut Tart, Sour Apple, Celery, Bleu Cheese – pg 2

Vinaigrette (yields 72 oz.)
Cider Vinegar 1 quarts
Kewpie Mayo 4 oz
Honey 3 oz
Salt 1 oz
Black Pepper .5 oz
Xanthan Gum .5 teaspon
Blended Oil 2 quarts

Shallots, Minced 4 each
Whole Grain Mustard 4 oz

1. In a Vitamix, combine the vinegar, mayo, honey, salt, pepper, and xanthan gum. Blend until smooth. Emulsify in the oil.
2. Remove from blender and mix in minced shallots, and mustard. Adjust seasoning.

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