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 Cooks Garden catalog - Spring/Summer 1993 (page 40)
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 6|
|Calories from Fat: 159 (64%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 49.9mg||15 %|
|Sodium 220.1mg||8 %|
|Potassium 232.5mg||6 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 12.8g|
|Protein 8.8g||13 %|
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Calories per serving: 247
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