Recipe courtesy of Fetzer Vineyards.
- 1 sheet of puff pastry or 1 9-inch tart shell (if using tart shell, pre-bake till golden)
- 12 -14 small leeks
- Salt and pepper
- 1/4 Pound pancetta
- 1/2 Cup heavy cream
- 1 egg
- 2 Teaspoons curry powder
- 1/4 Pound goat cheese plus 1/4 cup for top
- 1/2 Cup fresh bread crumbs
Trim and wash the leeks. In a pan, cook in 6 tablespoons butter, slowly, until done. Fry pancetta till crisp, then drain.
To make the custard: Beat the egg lightly in a bowl, then stir in cream, mustard, and curry. Add goat cheese in crumbled pieces. Stir in leeks and pancetta when cool. Mix well and put into tart shell, or put on top of puff pastry dough, leaving a lip around the edge. Bake at 350 degrees F for 30 to 45 minutes until puffed and golden. Serve immediately.