Mediterranean Tomato Basil Tarts with Herb Salad | Club House for Chefs

Ingredients

• Serves 24
• 1 cup (6 cups) All-purpose flour
• 2 each (12 each) Egg yolks
• 1/2 cup (3 cups) Whipping (35%) cream
• 2 oz (12 ounce) Feta cheese
• 1 cup (2 cups) Red wine vinegar
• 1 tsps (2 tablespoons) Dijon mustard
• 3 tbsps (1 cup) Olive oil
• 1 tbsps (1/3 cup) Chopped shallots
• 1 pinch Salt to taste
• 1 pinch Club House ® Pepper, Black Restaurant Grind
• 4 cups (24 cups) Mixed greens
• 2/3 cup (4 cups) Unsalted butter
• 1/2 tsps (1 tablespoons) Salt
• 3 tbsps (1 cup) Ice cold water
• 1 cup (6 cups) Quartered Roma tomatoes
• 1/2 cup (3 cups) ½-in (1 cm) diced eggplant
• 1 tbsps (1/3 cup) Olive oil
• 1 tsps (2 tablespoons) Club House ® Basil Leaves
• 1 1/2 tsps (3 tablespoons)