Ingredients
1 refrigerated piecrust
4 to 5 medium leeks, greens and roots cut, halved and sliced, washed thoroughly
2-3 cloves garlic, chopped
2 tablespoons olive oil
1-1 1/2t Salt
1T Pepper
1 1/2 tablespoons chopped fresh thyme
6oz crumbled goat cheese
Preparation
Unfold piecrust, and roll into a 12-inch circle on a lightly greased baking sheet. Fold outer 2 inches of dough over, and crimp. Bake at 425° for 8 to 10 minutes or until lightly browned.
Sauté leeks and garlic in hot oil in a skillet over medium heat 8 to 10 minutes or until tender. (Do not brown.) Season with salt and pepper and thyme.
Sprinkle 3 ounces (1/2 cup) goat cheese on bottom of crust; top with leek mixture. Sprinkle with remaining cheese. Top with fresh tarragon/thyme, S&P
Bake at 375° for 18 to 20 minutes or until golden and bubbly.
