Our CSA, Stone Gardens Farm gave us a really great opportunity to purchase a Spring Greens share in addition to our full share and our first small pickup was this week. In our box we got a bunch of leeks, 2 pounds of very sweet baby carrots, a good sized bag each of baby lettuce and Asian mix and a dozen fresh eggs. It felt to good to be back picking up our box of fresh produce. It has definitely be a tough winter at the grocery store. Having regular access for part of the year to truly fresh food really spoils a person. I found myself looking down my nose at almost everything in the stores during these 'dark days'.
With the fresh leeks in hand and Spring in the air, a tart seemed like the thing to do.
Tart of Spring Leeks with Avocado
I used the same, healthier version, olive oil crust I used in this recipe.
You can use this or your favorite tart crust.
Roll crust out and place in a removable bottom tart pan.
Filling:
2 Ripe Avocados, halved and sliced lengthwise.
a bit of lemon juice to coat the Avocado slices and keep them green
1 small bunch of leeks, most of the green cut off, split in half lengthwise, cleaned and finely sliced
1 T Olive Oil
5 oz Fresh Goat Cheese, or other cheese, if you prefer
Salt and pepper to taste.
Preheat oven to 425. In a nonstick pan, heat the olive oil and gently cook the leeks with a bit of salt and pepper until they are softened. In the case of the leeks we used, they were already so fresh and tender they needed very little time in the pan. Larger leeks will take a bit longer to soften. Remove pan from heat.
Arrange the avocado slices around the tart pan, season with salt and pepper. Top with the leeks, distributing evenly and dot over the top with the cheese. Bake for approx. 25 minutes, until cheese has browned a bit and crust seems done. Remove from oven and let sit for at least 10 minutes before slicing. Can be served hot or at room temperature.
It was just what I was going for, light, fresh and definitely like Spring.