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Leek & goat cheese tart
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| Artist: |
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| Categories: |
Appetizers, Cheese, Cheese & Eggs, Eggs, Entrees, Tarts & Pies, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Butter | | 6
| med | Leeks (white & 2" of green) | | | -- sliced into ? 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
| oz | Goat cheese, crumbled | | 1
| | Pre-baked 10" tart shell |
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Procedures:
| 1 | In a lidded frying pan, saute the leeks in the butter until wilted. | | 2 | Add vinegar, salt and pepper; cover and cook on low heat until leeks are tender (about 30 minutes). | | 3 | Remove lid and increase heat to moderately high; add cream and cook, stirring, until cream is absorbed (about 1 minute). | | 4 | Remove pan from heat and cool slightly. | | 5 | Spread the goat cheese evenly over the bottom of the tart shell. | | 6 | Spoon the leek mixture evenly over the cheese. | | 7 | Bake in a 350 °F. | | 8 | Oven until heated through and browned on top (about 15 minutes) |
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