Leek Tarts with Roasted Tomato Fondue

Tart Shells

4 sheets filo pastry

¼ cup melted clarified butter

1. Brush the melted butter on a sheet of filo pastry, and stack another one on top.  Brush that sheet of filo with butter and continue the same way until all the filo is used.

2. Cut into 3” squares and fit into small muffin tins.

3. Bake at 350° about 10 minutes or until golden brown.  Remove from oven and let cool. 

Leek Filling

3 whole leeks, washed, outer layers removed and set aside

1 Tbs. olive oil

½ cup chicken broth

½ cup heavy cream

1. Slice the leeks across into thin circles.  Sauté in olive oil over medium heat until translucent.

2. Add chicken stock and cook over medium heat until the chicken stock has reduced to a few tablespoons and the leeks are tender.

3. Add the heavy cream and cook over medium heat for another 5 minutes. Set aside to cool.

Tomato Fondue

½ onion, diced

2 Tbs. olive oil

2 cloves garlic, minced

3 Roma tomatoes, medium diced

1. Sauté the onion in olive oil until lightly caramelized.

2. Add the garlic and tomato and cook the mixture over medium low heat until dry, about 45 minutes.  Set aside.

Fried Leek Topping

Outer layers of the three leeks from above, finely julienned

2 cups canola oil for deep-frying

Salt

1. Heat oil in a small sauce pan to 375°

2. Fry the julienned leeks until golden brown, about 1 to 2 minutes. Remove from oil and drain on paper towel. Sprinkle lightly with salt. Set aside to cool.

Assembly and Serving

1. Fill each tart shell with a spoonful of the leek mixture.  Top with 1/2 tsp. tomato fondue.

2. Heat at 375°on a baking sheet about 10 minutes or till heated through. Remove from oven and top with fried leeks.

3. Arrange on a platter with a few drops of basil oil or balsamic glaze. Serve warm.