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Step 1: Roasted Onion Tart
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Add the milk and cream to a pan and slowly bring to the boil. Put into the thermo mixer and add the brie. Blitz until smooth, add gelatine and then re blitz. Pass through a chinois and place in the fridge to set.
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Put sherry vinegar and sugar in a pan, and bring to the boil. Add agar and set. Once set, blitz and pour into a squeezy bottle
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Slice the onions very thinly, add the butter into a medium pan, let the butter melt then add the onions and herbs. Turn the heat up and cover the pan with tin foil. Allow the onions to sweat down fast to release the water, then carefully remove the tin foil and cook the onions down until they start to caramelise.
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Leave the onions to cool down in the fridge
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Step 2: The Brie Cremeux
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Meanwhile to prepare the brie cremeux, place the brie mixture into a bowl and use an electric whisk on a slow speed. Add cream if needed and place into a piping bag with a nozzle
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Lay the puff pastry out, roll gently with a rolling pin. Place on to a baking tray and a silpat mat. Prick the pastry with a fork all over. Spread the caramelised onions over the pastry thinly. Leaving a gap from the edge. Put a piece of parchment paper over the top and cook on 170C/ Fan 3 for 15 minutes until the tart begins to brown. Carefully remove from the oven and leave to rest.
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Repeat the pastry as above but with nothing on them for the layered millefeuille. Repeat step once again so you have two layers of caramelised onions.
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Carefully remove from the oven and press with a baking tray. Leave to cool.
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Add the spinach and butter to a pan then cook for a few minutes. Add a pinch of salt.
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Cut the tart 10 cm by 4cm and the same with the plain cooked pastry. You will need x1 plain pieces and x2 onion tart.
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To assemble the tart, add the cook spinach onto the onion tart fine, add another piece of pastry and add the dressed lamb’s lettuce. Pipe the brie cremeux onto the top. Dot on the sherry vinegar. Add some roasted hazelnuts and micro celery cress.
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For the dressing mix the hazelnut oil, vinegar together add the salt, pepper, lemon juice and pour over the pastry.
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Mircoplane Wiltshire truffle on top.
