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Leek-Goat Cheese Tart

Leek-Goat Cheese Tart

Southern Living APRIL 2004

  • Yield: Makes 4 servings

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.

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Leek-Goat Cheese Tart recipe

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