Baked Goat Cheese and Leek Tart



From The Cocktail Hour

A luscious, easy-to-make appetizer. For a stylish presentation and additional flavor, top each bite with a few fresh tarragon leaves.

Baked Goat Cheese and Leek Tart

2 tablespoons unsalted butter or olive oil
3 leeks, white part only, sliced
8 ounces fresh white goat cheese at room temperature
4 eggs
¼ cup sour cream
Salt and freshly ground pepper to taste
Fresh tarragon leaves for serving

  1. Preheat the oven to 350F. Butter an 8-inch square baking dish.
  2. In a large skillet, melt the butter or heat the oil over medium heat and sauté the leeks for 5 minutes, or until softened.
  3. In a large bowl, beat the goat cheese until smooth. Add the eggs, one at a time, and beat until blended. Stir in the sour cream, leeks, salt, and pepper and stir until blended.
  4. Pour the goat cheese mixture into the prepared dish. Bake for 30 to 40 minutes, or until puffy and golden.
  5. Remove from the oven and let cool to room temperature; the tart will collapse. Cut into sixteen 2-inch squares. Arrange the squares on a platter and top each square with tarragon leaves.

Makes 16 appetizers