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Leek & Goat Cheese Tart




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Leek & Goat Cheese Tart

2 tb Butter

6 md Leeks (white & 2" of green) - sliced into 1/4" rounds -- and rinsed well -- to remove grit

2 tb Balsamic vinegar

1/2 ts Salt

1/2 ts Freshly ground pepper

1/2 c Heavy cream

7 oz Goat cheese; crumbled

1 Pre-baked 10" tart shell

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)

 

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