Leek & Goat Cheese Tart
Yield
6 servingsPrep
30 minCook
45 minReady
75 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 6 | medium |
leeks
sliced into 1/4 inch rounds, rinsed |
*
|
| 2 | tablespoons |
balsamic vinegar
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ½ | cup |
heavy whipping cream
|
|
| 7 | ounces |
goat (chevre) cheese
crumbled |
|
| 1 | each |
tart shells
prebaked, 10 inch |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 6 | medium |
leeks
sliced into 1/4 inch rounds, rinsed |
*
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 118 | ml |
heavy whipping cream
|
|
| 202.3 | ml/g |
goat (chevre) cheese
crumbled |
|
| 1 | 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).
