Pesto Tarte Vichyssoise with Goat Cheese

There are so many great prepared pizza crust options in the markets these days that I love to try, even though I still love my own raised pizza dough as well.  And talk about fast!

This tart has a potato and leek theme (the Vichyssoise part) and was whipped together in minutes, because I used mashed potatoes with leeks as well as a veggie medley both of which I made a few days before.  Be creative - use what you have in the 'fridge!
2 potatoes, peeled and quartered
1 leek, trimmed, cleaned and chopped
1 Tbsp olive oil and 1 Tbsp butter
1 Tbsp butter and 2 Tbsp light cream

2 cups cauliflower
1 cup fresh green beans, chopped
1 carrot, peeled and sliced
kernels of 1 ear of corn, about 1/3 cup

2 thin prepared flatbreads or pizza crusts
about 1/4 cup pesto
1 rounded cup cheddar cheese, diced
1/4 lb fresh goat cheese, sliced
2 Tbsp purple onion, finely diced
red pepper flakes

Bring a medium pot of salted water to a boil. Over highest heat, drop in the carrots and green beans. Cook for two minutes. Add the cauliflower and cook another minute. Fish veggies out with a slotted spoon and place in a colander.

Preheat oven to 400F. Add potatoes to water and bring back to a gentle boil. Cook until potatoes are soft, about 10-12 minutes. Meanwhile sauté the leek in olive oil and butter in a skillet. Add about a tablespoon of water to keep leek from burning. Cook over moderate


heat until the leek is softened and only begins to brown a bit. This should coincide with the potatoes being done. When the potatoes are very soft, drain them and mash them together with the butter and light cream. Stir in the leeks and salt and pepper to taste.

Paint crusts or flatbreads evenly with pesto. Coarsely spread the leek and potato mixture about the crusts. Top with the veggies, scattered about. Then dot with both cheeses, onion and the red pepper flakes.

Bake about 10 minutes until cheddar cheese melts, the crust browns nicely and the veggies begin to take on a bit of brown edges.

Remove from oven, slice and serve. Makes two 12x12-inch pies.

Cook's Note:  I love Vermont Creamery goat cheese.  I used a version with a pink peppercorn crust, but you could use any version of your favorite goat cheese.