Brie Artichoke Tart

Sonoma Modern American
Brie Artichoke Tart
Serves 7

6 artichoke
1/2 onions diced
1tsp chopped garlic
1 T olive oil
1/2 bay leaves
1 cup white wine pinch salt and pepper
Peel artichoke, remove choke (soak in lemon water). Cook onion, garlic and bay leave in oil. Add chokes and salt. Add wine, bring to boil and reduce heat to hard simmer and cook until tender. Season and cool in liquid over ice bath. Reduce liquid by ¾. Place liquid in a blender and slowly add ½ the amount of oil. Reserve

2 leeks
3 oz butter
1 T chopped garlic
Cut dark green off leeks. Cut in ½ lengthwise. Cut in ¼" pieces. Wash thoroughly. Place all ingredients in a pot. Season with a pinch of salt and pepper. Cook over low to medium heat. Cook until leeks are soft. Re-season.

2 2/3 cup flour
¾ kosher salt
8 oz chilled butter
¼- ½ cup cold water
Place flour, salt and butter in a food processor. Process until butter is evenly divided and looks like course meal. Remove to a mixing bowl. Add water slowly and mix with a fork until dough just comes together. Divide into 2 pieces, flatten slightly, wrap and refrigerate 1 hour. Remove from refrigerator 1 hour before rolling. Roll out 1/6". Form into 1 9" tart pan. Trim excess and reserve. Line with wax paper and fill with rice. Bake at 350* for 30 minutes. Remove rice and finish baking till lightly golden. While still warm repair any holes or shrunken edges with the reserved dough.

Spread a thin layer of leek in the bottom of the tart shell. Slice artichokes and
Arrange in the tart shell. Remove from pan. Slice 1 # brie and lay on top. Bake at 350* until hot and cheese is bubbly. Cut in seven equal slices. Drizzle with reserved cooking liquid. Garnish with a small salad. Serve and Enjoy!!!!!