1 Preheat your oven to 320°F (160 °C) (320 °F).
2 In a small bowl, put your softened butter and add salt, pepper, a little fresh thyme and a little wild thyme. Mix well with a whisk and set aside.
3 On your work surface, roll out your pastry so you can cut 8 squares of about 10 cm on each side.
4 On 4 of your squares, place a small crottin in the center, then cover it with a quarter of the seasoned butter.
5 Brush the edges with water, then place your other squares on top and seal by pressing down on the edges. Brush them with egg wash, you can also add a little decoration, then place them on a baking sheet and bake in the middle of the oven, with the fan on if you have it, for 45 minutes.
6 These little pastries are best eaten warm, so 5 minutes before serving, put your lettuce in a bowl, season with salt and pepper without being too rough with it, then add the hazelnuts, balsamic cream and a drizzle of fruity rapeseed oil on top, then barely toss this salad.
7 Serve with a good Sancerre wine from Chavignol if you'd like.
Lamb's lettuce and toasted hazelnuts, nothing else on the salad side. Roughly crush 30 g of hazelnuts, toast them dry in a hot pan for 5 minutes until they color. The balsamic cream, just a drizzle, otherwise it overpowers everything. The fruity rapeseed oil brings a vegetal note that stands up to the warm cheese. Barely toss it, lamb's lettuce is delicate and won't take rough handling.
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