Leek & Goat Cheese Tart

• 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

1. Unfold piecrust, and roll into a 12-inch circle on a lightly greased baking sheet. Fold outer 2 inches of dough over, and crimp.
2. Bake at 425u0b0 for 8 to 10 minutes or until lightly browned.
3. Saute 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.
4. 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
5. Bake at 375u0b0 for 18 to 20 minutes or until golden and bubbly.

piecrust, leeks, garlic, olive oil, salt, t, thyme, goat cheese

Taken from www.epicurious.com/recipes/member/views/leek-goat-cheese-tart-1274132 (may not work)