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Leek & Goat Cheese Tart

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Submitted by Gary Art

YIELD

6 servings

PREP

30 min

COOK

45 min

READY

75 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
6 6
MEDIUM MEDIUM LEEKS
sliced into 1/4 inch rounds, rinsed *
2 3E+1
TABLESPOONS ML BALSAMIC VINEGAR
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
½ 118
7 202.3
OUNCES ML/G GOAT (CHEVRE) CHEESE
crumbled
1 1
EACH EACH TART SHELLS
prebaked, 10 inch *

Directions

In a lidded frying pan, sauté 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℉ (180℃) oven until heated through and browned on top (about 15 minutes).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 194 84% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 352mg 15%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 15% Vitamin C 0%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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