Title: Leek & goat cheese tart
 Categories: Main dish, Appetizers, Vegetarian, Eggs
      Yield: 6 Servings
 
      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)