Leek Tart recipe


One pre-baked 10-inch tart shell.
6 medium leeks, sliced in ¼-inch rounds.
½ cup of heavy cream.
7 oz of goats cheese, crumbled.
2 tablespoons of butter.
2 tablespoons of balsamic vinegar.
½ teaspoon of salt.
½ teaspoon of freshly ground black pepper.

Preparation Instructions:

In a suitably sized frying pan with a lid, sauté the leeks in the butter until wilted.

Add the balsamic vinegar, salt and pepper; then cover and cook on low heat for 30 minutes or until the leeks are tender.

Remove the lid and increase heat to medium-high; then add the heavy cream and cook, stirring, until cream is absorbed (takes around 1 minute).

Remove the pan from heat and allow to cool slightly.

Spread the goats cheese evenly over the bottom of the tart shell.

Spoon the leek mixture over the cheese.

Bake at 350°F (175°C) until heated through and browned on top.

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Published by Starsol