This is the perfect al fresco meal to serve friends – just add a salad and some good wine. Linda finished off the meal with Bosc pears poached in wine, but fresh fruit or a little sorbet would work just as nicely.

Butter Bread Dough (for the crust)

2 c flour
2/3 c lukewarm water
1 1/2 tsp. yeast
6 Tbsp melted butter
1 tsp salt

Mix the salt into the flour in a medium bowl, and make a well in the flour. Add the warm water and sprinkle the yeast over it. Let stand until the yeast bubbles the dough. Stir together with a fork, adding in the melted butter, until a dough forms. Knead for a few minutes and immediately roll out (approximately 12 x 9 inches) to fit easily onto a cookie sheet, pinching the edges up a bit.

Filling:

4 Tbsp butter
8 small to medium (or 4-5 large) leeks, white and light green parts only, cleaned and cut into chunks (NOTE: I think Linda got this recipe from a friend in France. They apparently grow smaller leeks over there. Two-three large leeks from an American grocery store are enough.)
1 c heavy cream
Salt and pepper
4 oz goat cheese, crumbled
1/2 c chopped walnuts

Heat the butter in a large skillet, add the leeks and saute until soft. Add the cream and cook until well reduced, stirring often. Season with salt and pepper.
Spread the leek mixture over the bread dough and dot with the goat cheese and chopped nuts. Bake in a preheated 425 degree oven until golden (about 20 minutes) and serve sprinkled with coarsely cracked pepper.

Honestly, just reading through this recipe again made me want to go preheat the oven and run to the store for some heavy cream and leeks, so this is what I made for Valentine’s dinner this year.  It’s good cold, too, if you can manage to have any left over for lunch the next day.