Recipe by: Lisa Prince
Goat Cheese Tarts with Leeks and Apricot Preserves (Elizabeth Gardner)
Elizabeth does make her own puff pastry tarts but we decided to make the recipe a little easier by using the premade shells you can find in the freezer section. This appetizer is creative and delicious. A combination of sweet and savory to delight your taste buds. You can also substitute Feta for the goat cheese.
Servings: 45
Cook Time: Prep Time: 15 minutes; Total Time: 30 minutes
Meal Type: Appetizer
NC Ingredients: leeks, egg, goat cheese
Ingredients
Directions
Prepare leeks. Slice off root end and most of the green tops. Dice leeks and submerge in a bowl of water to wash away any grit. Drain water and repeat. Heat a large nonstick skillet over medium flame and melt the butter; drizzle in a little canola oil (maybe 2 teaspoons) and swirl the pan to combine. Add the leeks and tarragon and cook for 5 minutes, stirring frequently. You want the leeks translucent, but not browned. Transfer to a bowl and set aside.
Assemble the tarts. Place mini phyllo shells on a baking sheet. Preheat oven to 350 degrees. Spoon the leeks into the centers of the shells. Crumble chilled goat cheese over the leeks. In a small bowl, slightly mash the apricot preserves with a fork to break up any large chunks of fruit. Spoon preserves on top of each tart.
Bake the tarts for 10-15 minutes or until golden brown. Serve immediately or at room temperature.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.