10 Different Greens Tart

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Micro greens provide texture, color and a nice sharp flavor to Chef Barber's leafy tart recipe. Recipe courtesy of Chef Dan Barber, Blue Hill Restaurant and Blue Hill at Stone Barns.

INGREDIENTS
To make the salad:
2 cups micro greens
32 Whole Wheat Tarts
1 tablespoon Lemon Vinaigrette

To make the Whole Wheat Tarts:
1/2 pound, 2 tablespoons whole wheat flour, sifted
1/4 cup extra virgin olive oil
1/8 cup water
pinch salt
1 egg

To make the Lemon Oil:
1 quart canola oil
4 pieces lemon zest
1/4 bunch lemon thyme
1/4 stick lemongrass

To make the Lemon Vinaigrette:
1/8 cup lemon juice
1/4 teaspoon Dijon mustard
1/8 cup Lemon Oil
1/4 cup olive oil

PREPARATION
To make the Whole Wheat Tarts:
1. Whisk together the olive oil, water, salt and egg. Add the mixture to the whole wheat flour. Once the flour is fully incorporated, remove from bowl, wrap in plastic wrap and let rest in the refrigerator for at least 2 hours.

2. On a floured surface, roll out dough to 1/4-inch thickness. Line prepared 1 1/2-inch tart pans with dough, refrigerate, and let rest for 1 hour.

3. Bake in a 375 degree F. oven for 8 minutes. Cool and remove from tart pans.

To make the Lemon Oil:
4. In a medium saucepan, combine the canola oil, lemon zest, lemon thyme, and lemongrass.

5. Place over very low heat for 1 hour. Do not let the oil boil. Remove from heat, cool and strain. Refrigerate until ready to use.

To make the Lemon Vinaigrette:
6. In a medium bowl, combine the mustard and lemon juice. Slowly whisk in the lemon oil and olive oil. Season to taste.

To serve:
Dress the micro greens with the lemon vinaigrette and season to taste. Place the greens in the wheat tarts and enjoy.

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