Caramelized Leek & Fennel Tart with Red Onion Confit, Purple Potato Vichyssoise

1. First, caramelize the leeks and fennel.
   
2. Then, after making pate brisee dough, make tart rounds. Don't blind bake the tart rounds.
   
3. Freeze about 1/2 an hour, then add a bit of cheddar, leeks, fennel to each frozen tart shell. Next, mix together 2 eggs, 1 egg yolk, 1/2 cup evaporated milk in lieu of heavy cream, salt, and pepper. Spoon egg mixture into each tart shell.
   
4. Bake 350 degrees F for about 30 minutes.

1. Make the purple potato vichyssoise; about 2 cups purple potatoes, 3 leeks, 3 cups chicken stock, salt, pepper, evaporated milk.
2. First sweat leeks, then add chicken stock, and purple potatoes. Boil, then turn down heat to a simmer. Cook until potatoes are soft.
   
3. Blend down, thin with evaporated milk. Season with salt and pepper.
4. Garnish with chive stem.
5. Serve with previously made tarts, red onion confit, and micro-greens or similar substitute.

A duo of amuse bouches, to be eaten together like wine and cheese.

On the left; a caramelized fennel and leek tart with red onion confit, topped with broccoli sprouts.

On the right; a purple potato vichyssoise with chive garnish.

The vichyssoise is served in a small shot glass, both are together on a serving tray.