2 tb Butter
6 md Leeks (white & 2″ of green)
— sliced into 1/4″ rounds — and rinsed well — to remove grit 2 tb Balsamic vinegar
1/2 ts Salt
1/2 ts Freshly ground pepper
1/2 c Heavy cream
7 oz Goat cheese; crumbled
1 Pre-baked 10″ tart shell
In a lidded frying pan, saute 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 degree F. oven until heated through and browned on top (about 15 minutes). From: The Cook’s Garden catalog – Spring/Summer 1993 (page 40)