- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
3
Mini Leek Tarts
Description
I’ve been thinking about making a tart for a while. It’s so tasty and buttery. Puff pastry has plenty of butter and I don’t even want to look at nutrition facts to find out how many calories I just swallowed, but it was so damn good. Have you ever wondered why we like butter so much? That’s because our long time ancestors didn’t have access to food like we do, they had to hunt and whatever they hunted had to last them for a while. That’s why fat was actually beneficial because it filled them up for longer and gave them more energy. We don’t live in those times anymore but we kept that trait and that’s why we love buttery puff pastry.
I decided to make traditional leek tart in a slightly untraditional way, few mini tarts instead of one, big round tart. I made it that way so my other half would eat it too and he’s a ‘meaty’ guy so I mixed in some ham to his portion. That way I had my vegetarian leek tarts and he had ham and leek ones.
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add to shopping list Ingredients
1 sheet of store bought puff pastry
1 large leek (or 2 small)
1 cup Half & Half
1 cup shredded Swiss cheese
1 egg
1 Tbsp butter
salt, pepper
Preparation
Chop of the green part from leek and cut lengthwise. Slice finely and in a sieve run under cold running water to clean from the soil dirt.
On a skillet melt the butter and add leeks. Add salt, pepper and sweat few minutes until soft.
In a bowl combine half & half, egg and shredded cheese. Add salt pepper and mix together. Add leek and stir the mixture around.
Roll out the puff pastry and cut out nine uniform squares. Place each square in the muffin pan.
Spoon the mixture into each tart and bake in the oven preheated to 400˚F for 30-40 min until the edges are nicely brown. Let cool slightly and transfer each tart to a plate.
