Leek Tart with Fennel Sausage and Goat Cheese

Makes one 8 to 9 inch tart

1 ½ pounds leeks (about 2 medium)
4 ounces bulk mild Italian sausage
½ t whole fennel seeds, crushed
1 ½ T olive oil
1   2-inch spring thyme (or rosemary)
½ t kosher salt
2 ounces goat cheese
¼ c grated parmesan cheese
Flaky Cream Cheese Pastry

Preheat oven 400 degrees

Trim and clean the leeks and cut into ¼” slices.

Slowly cook the sausage with the crushed fennel seeds over medium-low heat until no longer pink – about 7-9 minutes.

Remove sausage from skillet drain any grease.

In the same skillet heat olive oil over medium heat.

Add the leeks, herb and salt cover skillet and cook covered scraping the bottom often so the juices don’t burn. Cook until tender about 10 minutes.

Remove the lid and continue cooking until the leeks are very tender and browning about another 3-5 minutes.

Make sure the sausage and the leeks are cool before topping your pastry dough.    Top dough with leeks,  sausage, goat cheese and parmesan.

Fold over the border – this is a rustic tart!

Bake for 20-25 minutes or until pastry is golden (check the bottom of the tart to ensure doneness).

Slide the tart onto rack to cool.

Slice and serve slightly warm.

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