Leek and Goat Cheese Tart

This recipe is from Episode 3 of This Food That Wine

Wine Suggestion: Red California Zinfandel

Yield: 12 mini tarts

Ingredients

• ½ tablespoon olive oil (7.5ml)
• 1 cup cleaned leeks, chopped (250 ml)
• 2 eggs
• ½ cup fresh goat cheese, crumbled (125 ml)
• 1 ½ cup 11% cream (375 ml)
• Zest of 2 lemons
• Salt and pepper to taste
• 12 frozen 2” pre made mini tart shells in aluminum tins

Directions

1. Preheat oven to 325 degrees F (160 degrees C)
2. In a large nonstick skillet, heat oil over medium high heat, about 1 minute. Add leeks and sauté until leeks are bright green in color and slightly softened, approximately 2 minutes. Remove leeks and set aside to cool.
3. Place cooled leeks into a blender and puree until a smooth consistency is achieved. To the pureed leeks add eggs, goat cheese, cream, lemon zest, salt and pepper and blend until evenly combined.
4. Place tart shells on a large baking tray, leaving an inch between each tart to help bake evenly. Ladle the leek mixture into the tart shells about ¼ cup (60ml) or until the tart shell is filled to the rim leaving only the crust exposed.
5. Carefully place into preheated oven and bake for 10-12 minutes or until tarts are just set.
   Remove from oven and allow them to cool slightly. Remove the tin of the tart before serving.