Place milk and cream on to the heat and bring to the boil. Put into the thermomixer and add the Cricket St Thomas Brie. Blitz until smooth, add gelatine and re blitz. Pass through a chinois and put into the fridge to set..
Put sherry vinegar, sugar in a pan bring to the boil. Add agar and set. Once set blitz and put into a squeezy bottle.
Slice the onions very thinly, add the butter into a medium pan. Let the butter melt and add the onions and herbs. Turn the heat up and cling film. Allow the onions to sweat down fast to release the water. take the cling film off and cook the onions down till they start to caramelise.
Leave the onions to cool down in the fridge
Mix the hazelnut oil, vinegar together add the salt, pepper, and lemon juice. Put into a squeezy bottle.
Place the brie mixture into the kitchen aid and mix with the whisk attachment. Add cream if needed. Put into a piping bag with a nozzle.
Lay the puff pastry out, roll gently with a rolling pin. Place on to a black tray, and a silpat mat. Prick the pastry with a fork all over. Spread the caramelised onions over the pastry thinly. Leaving a gab from the edge. Put on a piece of parchment paper over the top of the tart, add cook on 170c for 15 minutes fan 3. Turn the fan up to full and put on for another 6 minutes to brown.
Repeat the pastry, as above but with nothing on them. for the layered millefeuille.
Bring out the oven and press with a black tray. Leave to cool.
Cook the spinach in butter, add salt.
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.
Assembling the tart, add the cook spinach onto the onion tart fine, add another piece of pastry, 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.
Mircoplane Wiltshire truffle on top.