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Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce.
Halve, peel, and mince shallot. Peel and mince garlic. Strip thyme leaves from stems; finely chop leaves until you have 1½ tsp (2 tsp for 4 servings).
In a medium bowl, soak bread with stock concentrate and 3 TBSP milk (½ cup for 4). (You’ll use more milk later.) Break mixture up with your hands until pasty.