Mini Leek Tarts
Delicious mini tarts, stuffed with creamy leek filling. Sounds healthy however both puff pastry and creamy filling are high in calories and fat. But who cares, it is such a guilty pleasure.
I’ve been wanting to make a tart for a while but instead I decided to make traditional leek tart in a slightly non traditional way, few mini tarts instead of one, big round tart. I think making mini, personal tarts is an awesome idea if you either want to just snack on it or if you’re throwing a party. Finger food is ‘the food’ at the parties. You dont need to cut it, just take it out of the oven and everyone can grab one or two for himself. You can also add some bacon which definitely will satisfy carnivorous guests.
Ingredients (9 mini tarts):
1 sheet of store bought puff pastry (I used Pepperidge Farm)
1 large leek (or 2 small)
1 cup half & half
1 cup Swiss cheese
1 egg beaten slightly
Salt and pepper
1 Tbsp butter
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 like on a picture.
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.