(I think the state flower of Massachusetts should be the "Bleeding Heart" in honor of all the liberals.)
Just as I harvested last fall’s leeks, I also cut my first salad of the season.
Leek and Goat Cheese Tart with Smoked Tomato Coulis
This is a great dish as an appetizer, or served with pork or chicken for a main meal.
3 slices bacon
4 leeks, cut into rounds and washed
1/2 tsp. curry powder
4 oz. goat cheese
1 cup half -n- half (or milk)
4 smoked tomatoes
1/2 cup chicken broth
salt and pepper to taste
1. Roll out pie dough and form into pie tins, or 1 8” pan. Blind bake for 15 minutes.
2. Meanwhile, in a medium skillet over a medium flame, render the bacon with the leeks. Cook until the bacon is crisp and the leeks are soft. Drain off any excess fat. Add curry powder and cook for 1 minute more. Season to taste with salt and pepper.
3. Dot the goat cheese in the bottom of the pie tarts. Evenly divide 1 smoked tomato and the leeks among the tarts.
4. Mix eggs and half -n- half. Season with salt and pepper. Add enough custard to fill tarts.
5. Bake for 20 minutes at 425 for small tarts, or 40 minutes for a large one.
6. Puree remaining smoked tomatoes with chicken broth. Warm gently on the stove top. Season with salt, pepper and lemon juice. Add a touch of cream, just before serving, if you’d like.