Leek & Goat Cheese Tart Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
6 medium: Leeks (white & 2" of green), sliced into 1/4" rounds - and rinsed well - to remove grit
2 tbsp: Balsamic vinegar,
1/2 tsp: Salt,
1/2 tsp: Freshly ground pepper,
1/2 cup: Heavy cream,
7 ounce: 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 Cooks Garden catalog - Spring/Summer 1993 (page 40)
Source from luhu.jp
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 Cooks Garden catalog - Spring/Summer 1993 (page 40)
Source from luhu.jp