Recipe - Leek And Goat Cheese Tart

2 tablespoon Butter
6 md Leeks (white & 2" of green)
cut or sliced up into 1/4" rounds
and rinsed well
to remove grit
2 tablespoon Balsamic vinegar
One half teaspoon Salt
One half teaspoon Freshly ground pepper
One half cup Heavy cream
7 ounce Goat cheese; crumbled
1 Prebaked 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini