Name: Leek and Goat Cheese Tart
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Vegetarian	Main dish, Appetizers, Vegetarian, Eggs	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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