Leek-Goat Cheese Tart
Brenda Dingwall
ingredients
- 1/2 package refrigerated piecrusts
- 4-5 medium leeks
- 2 tbsp olive oil
- 3 Tbsp whipping cream
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1 1/2 tsp chopped fresh tarragon
- 3 oz (3/4 cup) crumbled goat cheese
directions
- 1
unfold piecruse and rool into a 12-inch circle on a lightly greased baking sheet. Fold outer 2 inches of dough over and crimp. Prick bottom of crust with a fork
- 2
Bake a 425 for 8-10 minutes or until lightly browned
- 3
Remove root, tough outer leaves and atops from leeks, leaving 2 inchese of tark leaves. Thinly slice leeks; rinse well, and drain.
- 4
Saute leeks in hot oil ina skillet over medium heat 8 to 10 minutes or until tender (do not brown) Stir in cream, salt and pepper, cook, stirring constantly 4 to 5 minutes or until slightly thickened. Stir in tarragon.
- 5
Sprinkle 1/2 cup goat chees on bottom of crust; top with leeks mixture. Sprinkle with remaining cheese.
- 6
Bake at 375 for 18 to 20 minutes until golden and bubbly.
Source: Brenda Dingwall
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