Matthew Statham's Brunch Tart with Parmesan herb tuille

Name: Brunch Tart with Parmesan herb tuille
Ingredients: 1 lb Wamplers Omega 3 Sausage; 3 Tbsp AP flour; 2 tsp Kosher Salt, seperated, plus one pinch for garnishing 1 tsp fresh cracked black pepper, plus 2 turns for garnishing 2 Quarts Whole Milk; Pinch Red Pepper flakes; 1/2 tsp garlic powder; 3 Tbsp butter, seperated; 2 cloves garlic, crushed; 2 Tbsp Fresh chopped italian parsley, divides; 2 Tbsp Fresh chopped thyme leaves, divided; 1 Tbsp Fresh Chopped Chives, divided; 1 Large Farm Egg; 1/2 Shallot, fine diced; 3 strips Bacon, diced; 1 cup Unsalted Chicken stock; 1 bunch lacinato kale, stems removed, cut into 1/4; 4 crimini mushrooms, cleaned and sliced 1/4; 1/4 yellow onion, julienned; 1 can Pillsbury crescent dough sheet; 2 Tbsp Saw’s Sauce; 1/4 cup shredded parmesan; Pan spray; 1 tsp seasoned salt

Crescent roll tart filled with Wamplers sausage gravy, sautéed mushrooms, kale and runny egg, garnished with crispy parmesan and herb "tuile" cracker.

Mealtime: Brunch
Diet: Meat Lovers
Contains: Dairy / Lactose, Gluten, Wheat

Purchase | $4.99

By Matthew Statham

2019 WORLD CHEF CHAMPION The World Food Championships

View all of Matthew Statham's posts.

Translate »