YIELD
6 servingsPREP
30 minCOOK
45 minREADY
75 minIngredients
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).
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