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Leek & Goat Cheese Tart
Tarte aux Poireaux et au Chèvre
A Recipe From: Loire

Skill Level: Easy
Serves: 4

Directions
Preheat oven to 400º. Trim the leeks, keeping only the white and tender green part. Slice lengthwise, wash carefully, then julienne. Pat dry. In skillet over low heat, melt 4 Tbsp of butter, add the leeks and cook until wilted, about 15 mn. Sprinkle with salt and pepper, cover and cook for another 10 mn, shaking the pan occasionally. Set aside to cool. Meanwhile, dice the bacon and fry in another pan over medium heat until crispy, about 3 mn. Drain off fat. Beat egg and cream together, add mustard and curry powder. Crumble half the cheese into the egg mixture, add cooled leeks and bacon. Mix well. Slip pastry into a tart or quiche pan. Fill with leek mixture. Crumble remaining cheese over the top; sprinkle with bread crumbs. Melt 2 Tbsp of butter and drizzle over the top. Bake for 15 mn. Turn oven down to 350º and continue baking 30 mn more, or until nicely browned.

Recipe Contributed By
Joie de Vivre

Recipe Category: Appetizer


Ingredients
6 medium leeks
6 Tbsp unsalted butter
Salt and pepper to taste
1/4 lb bacon slab
1 egg
1/2 cup heavy whipping cream
1 tsp Dijon mustard Available Online
1/4 tsp curry powder
1/4 lb mild goat cheese
1 10 inch pie pastry
1/2 cup bread crumbs


Wine Pairings

wine Sancerre

wine Sauvignon blanc



Items Available For This Recipe


Fallot Dijon mustard 7 oz

$4.95    ( Item: #1510)



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