Springtime Leek and Goat Cheese Tart Recipe
/Here's the latest recipe from chef Jill Fisher! Jill, a licensed Personal Chef, teaches cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks and has written articles for local food magazines such as 805 Living. In December, Jill and her friend released their cookbook "i found my sanity in...My Best Friend's Kitchen."
CLICK HERE for other recipes from Jill published here on Conejo Valley Guide!
Perfect for your springtime brunch, a Leek and Goat Cheese Tart. Leeks are a member of the onion family yet have a milder flavor and are a fantastic addition to your favorite dishes, especially when they have been slightly sautéed first. Because they are a bulb, they do have layers that can trap dirt. The best way to get rid of the dirt and sand is to slice the leeks, just up to tender green stem, and put the slices in a colander. Run them under cool water and separate the rings with your fingers to shake loose any residual dirt. Pair this delicious tart with a spinach salad and fruit and you’ll be ready for spring! -Jill
Leek and Goat Cheese Tart
1 pie crust, blind baked*
2 Tbsp unsalted butter
1 lb leeks, including tender green parts, well cleaned and sliced crosswise 1/8 inch thick
Salt and pepper





