Today Chef Peggy shared her adaptation of a leek tart. Everyone enjoyed these tasty, tiny treats. And their preparation sounds simple. She used a can of crescent rolls, cutting each triangle in thirds. These were pressed into a mini muffin tin. For the filling: in a skillet, melt 2 Tblsp. butter and add 6 leeks (halved and thinly sliced crosswise) and 1 tsp. fresh thyme. Cook covered until softened, about 5 minutes and 5 minutes more until slightly caramelized. Spoon into shells; top with a dollop of goat cheese and bake acc. to crescent roll instructions.
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