Spring Tartelette By Chef Zachary Golper
Ingredients
Spring Pea-Burnt Leek Oil :
- 100 grams shelled spring peas
- 80 grams olive oil
- 10 grams sliced leeks, scorched
Buttermilk Tart Shell :
- 150 grams all-purpose flour
- 35 grams buttermilk
- 30 grams egg whites
- 2 grams kosher salt
- 2 grams granulated sugar
- 12 grams olive oil
Lamb Rillette :
- 2 lamb shanks, trimmed, fat and lard reserved
- Kosher salt
- Ground black pepper
- Distilled white vinegar
- 40 grams goose lard
Brebicet Aspic :
- 80 grams Fromager d’Affinois Brebicet sheep’s milk cheese
- Kosher salt
Roasted Asparagus :
- 160 grams asparagus tips
- 10 grams olive oil
- Kosher salt
- Ground white pepper
Directions
- For the Spring Pea-Burnt Leek Oil :
In a sauté pan over medium heat, combine all ingredients. Cook 10 minutes. Remove from heat and let cool. Pass through a coffee filter. Transfer to a squeeze bottle and reserve.
- For the Buttermilk Tart Shell :
In the bowl of a stand mixer fitted with a dough hook attachment, combine flour, buttermilk, egg whites, salt, and sugar. Mix to combine. With mixer running on low speed, stream in oil and mix until dough comes together. Transfer to an oiled bowl and let sit 1 hour at room temperature. Cover and refrigerate 12 hours. The next day, heat oven to 340°F. On a floured work surface, portion dough into 30-gram balls. Let sit 5 minutes at room temperature. Using a rolling pin, roll out each portion and shape as desired. Transfer to a silicone-lined sheet tray and bake 15 minutes, or until golden brown. Let cool.
- For the Lamb Rillette :
Heat oven to 300°F. On a clean work surface, season lamb with salt and pepper. In an oven safe, high-walled sauté pan over medium-high heat, render 30 grams reserved lamb fat and 20 grams reserved lamb lard. Add seasoned lamb and sear on all sides. Deglaze pan with 700 grams water. Season with vinegar. Cover pan with a cartouche and roast 4 hours in oven, turning shanks every hour. Once cooked through, remove shanks from braising liquid and let cool. Once cooled, pick meat and set aside. Transfer braising liquid to a nonreactive container and freeze. Once frozen, remove top layer of lamb lard and set aside. In a sauté pan over medium-high heat, combine goose lard and 40 grams reserved lamb lard. Add 400 grams reserved shank meat and cook until warmed through. Reduce heat and keep warm.
- For the Brebicet Aspic :
In a saucepan over medium heat, warm 120 grams reserved Lamb Rillette braising liquid. Let cool slightly. Transfer to a blender with Fromager d’Affinois Brebicet. Blend until smooth. Season with salt. Pass through a fine mesh sieve. Divide mixture evenly into prepared Buttermilk Tart Shells. Refrigerate 6 hours, or until set.
- For the Roasted Asparagus :
Heat oven to 500°F. Place asparagus on a sheet tray. Season with olive oil, salt, and pepper. Roast 4 minutes. Let cool.
- To Assemble and Serve :
Let Brebicet Aspic tarts come to room temperature. Top with desired amount Lamb Rillette and Roasted Asparagus. Drizzle with Spring Pea-Burnt Leek Oil.
Recipe by @biencuit – Go on the bakery page !
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