Leek-Goat Cheese Tart

Recipe from

Southern Living

Ingredients

1/2 (15-ounce) package refrigerated piecrusts
4 to 5 medium leeks
2 tablespoons olive oil
3 tablespoons whipping cream
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 1/2 tablespoons chopped fresh tarragon
3 ounces (3/4 cup) crumbled goat cheese

Preparation

Unfold piecrust, and roll 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.

Bake at 425° for 8 to 10 minutes or until lightly browned.

Remove root, tough outer leaves, and tops from leeks, leaving 2 inches of dark leaves. Thinly slice leeks; rinse well, and drain.

Sauté leeks in hot oil in a 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.

Sprinkle 2 ounces (1/2 cup) goat cheese on bottom of crust; top with leek mixture. Sprinkle with remaining cheese.

Bake at 375° for 18 to 20 minutes or until golden and bubbly.

Southern Living Favorites,

Southern Living

April 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note