Leek and Natural ArtiHeart with Roasted Shallot Chef Butter Tart
This tart is rich and elegant with deep flavors. Creamy and cheesy, its great for dinner with a salad or cut in small pieces for passed appetizers.
Servings: 4
Ingredients
- 1 8 inch baked tart shell
- 3 oz Grilled ArtiHearts, diced (1/2 pkg)
- 1 cup diced leeks, white part only, (about 2 leeks)
- 1 oz Roasted Shallot Chef Butter (2 medallions)
- 1 cup cream
- 2 eggs
- sea salt and fresh ground pepper
- 1½ cup grated Comté or Gruyere cheese
Instructions
- Preheat the oven to 350F
- Heat the Chef Butter in a skillet and add the leeks. Cook very slowly over medium to low heat until the leeks are soft, about 10 minutes. Allow to cool slightly before spreading them on the bottom of the tart shell.
- Layer the ArtiHearts on top of the leeks and top with the cheese.
- Whisk the cream and the eggs together with the salt and pepper. Pour over the cheese slowly so it fills all the spaces.
- Place in the oven and bake for 35 minutes or until the top is golden brown. Serve warm.