Leek and Artichoke Heart Tart with a Molasses Dressing

Yield:  8 servings

Ingredients

PASTRY

• 2 cups of plain flour
• 1 cup of lard
• 1 tbsp of vinegar
• 6 tbsp cold water
• 1 egg

FILLING

• 2 tablespoons of extra virgin olive oil
• 2 leeks, white part only, thinly sliced
• 2 ½ cups of arugula trimmed
• 1 cup of cream
• 2 eggs
• 600g of canned whole artichoke hearts in brine, drained and halved
• ¼ cup of grated Parmesan Cheese

DRESSING

• 1 tablespoon of dark molasses
• 1 tablespoon of freshly squeezed lemon juice
• ¼ cup of olive oil

Directions

1. Place the flour and lard in a food processor and using the pulse feature combine until the mixture resembles breadcrumbs.  Add the egg, vinegar and water and process carefully until the dough just comes together.  Do not overprocess.  The dough should not be a solid mass.
2. Remove the dough and place on a lightly floured surface.  Gently knead the pastry until it is smooth then wrap it in plastic and refrigerate for 2 hours.
3. Roll out the pastry dough to 3 mm thick on a lightly floured surface.  Line a 2.5 cm deep 10×34 cm rectangular tart tin with the rolled out dough.  The tin ideally should have a removable base.  Trim the edges of the pastry leaving 5mm extra around the edges. Place the tin in the refrigerator for 1 hour.
4. Line the pastry with baking paper and fill the tin with dried beans or rice and blind bake for 10 minutes.  Remove the paper and the beans and continue to bake for another 10 minutes or until the pastry is golden and crisp.  Cool.
5. Heat the olive oil in a skillet and add leek.  Saute over low heat for 20 minutes until the leek is very soft.  Spread this mixture over the base of the pastry.
6. Place the halved artichoke hearts cut side down on paper towel and let them stand for 5 minutes.
7. Dunk the arugula in a pot of boiling water and refresh in an icebath.  Pat the arugula dry and chop coarsely.  Add eggs and cream to the chopped arugula and mix well. Season to taste.
8. Place the artichoke halves upright in two rows on top of the leeks and press them into the base.  Pour the egg, arugula and cream mixture overtop of the artichokes.  The liquid should leave the tops of the artichokes showing.
9. Sprinkle the tart with Parmesan Cheese and place in the oven to bake for 30 minutes or until it has just set.
10. Cool on a wire rack for 15 minutes while it is still in the tart tin.
11. For the sauce, place the molasses, lemon juice and olive oil in a bowl and whisk until it is well combined.