| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Vegetarian | Appetizers, Eggs, Main dish, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | T | Butter |
| 6 | Leeks, white & 2" of green | |
| sliced into 1/4" rounds | ||
| and rinsed well | ||
| to remove grit | ||
| 2 | T | Balsamic vinegar |
| 1/2 | t | Salt |
| 1/2 | t | 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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