Herbed leek and chèvre tart

Makes 6 servings

- ½ recipe lemon pastry
- ½ cup butter
- 6 medium leeks, white part and 2 inches of green, cleaned and sliced
- 2 tablespoons white wine vinegar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup heavy cream
- 7 ounces goat cheese (chèvre)
- 2 tablespoons minced fresh chives
- ½ cup fresh bread crumbs
- 2 tablespoons minced fresh chervil or parsley

1. Prebake the pastry shell in a 9-inch pie pan in a 425F oven for about 10 minutes.
2. In a large skillet, melt the butter , add the leeks and cook over medium heat for about 5 minutes by stirring it.
3. Add the vinegar, salt and pepper, reduce heat to low and cover; cook until the leeks are very soft and tender, about 35 minutes.
4. Increase the heat to high, add the cream and cook, stirring, until the cream is absorbed, about 1 minute.
5. Remove from heat and cool.
6. Crumble the cheese over the bottom of the cooled tart shell.
7. Top with the leek mixture, mounding it slightly in the center, sprinkle the mixture with the chives and bread crumbs.
8. Dot with 2 tablespoons of ¼-inch cubes butter.
9. Bake the tart in a oven 350F about 15 to 20 minutes, until golden brown and heated through.
10. Garnish with the chervil or parsley.
11. Serve warm or at room temperature.

BON APPETIT