| 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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