Leek and goat cheese tart
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 6 | mediums | Leeks (white & 2\" of green) sliced into 1/4\" rounds and rinsed well to remove grit |
| 2 | tablespoons | Balsamic vinegar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| ½ | cup | Heavy cream |
| 7 | ounces | Goat cheese; crumbled |
| 1 | Pre-baked 10\" tart shell | |
Directions
In a lidded frying pan, saute the leeks in the butter until wilted. Add vinegar, salt and pepper; cover and cook on low heat until leeks are tender (about 30 minutes). Remove lid and increase heat to moderately high; add cream and cook, stirring, until cream is absorbed (about 1 minute). Remove pan from heat and cool slightly.
Spread the goat cheese evenly over the bottom of the tart shell. Spoon the leek mixture evenly over the cheese. Bake in a 350 degree F. oven until heated through and browned on top (about 15 minutes).
From: The Cook's Garden catalog - Spring/Summer 1993 (page 40) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini