2 1/2 pounds large plum tomatoes, quartered lengthwise, seeds and membranes removed |
4 large fresh thyme sprigs |
3 garlic cloves, unpeeled |
1/2 cup olive oil |
1 teaspoon coarse sea salt |
1 pound large plum tomatoes |
2 large fresh thyme sprigs |
2 garlic cloves, unpeeled |
1/2 teaspoon coarse sea salt |
1 1/2 cups (or more) olive oil |
1 3/4 cups plus 2 tablespoons all purpose flour |
3/4 teaspoon fine sea salt |
10 tablespoons (1 1/4 sticks) chilled unsalted butter (preferably european style), cut into 1/2-inch cubes |
2 large egg yolks |
2 tablespoons (about) water, room temperature |
1 egg yolk, beaten with 1 teaspoon water to blend (for glaze) |
8 cups loosely packed assorted mixed greens, including arugula and frisée |
2 tablespoons extra-virgin olive oil |
1/2 teaspoon fine sea salt |
2 ounces parmesan cheese, shaved with vegetable peeler (about 1/2 cup) |
6 large fresh basil leaves |