Leek and Onion Tartlets July 3, 2014 by Jill Foucre Leave a Comment Leek and Onion Tartlets 2014-07-03 11:05:46 Yields 30 Print Ingredients 1 tablespoon unsalted butter 1/2 cup finely chopped leeks (white part) 1/2 cup finely chopped onion 1 large egg, beaten 1/2 cup light cream 1/4 teaspoon kosher salt 1/8 teaspoon fresh pepper 1/8 teaspoon ground nutmeg 2 packages (15 shells each) pre-baked mini phyllo shells Instructions Heat oven to 350 degrees. In a large skillet over medium heat, melt the butter. Add the leeks and onions and stir constantly. Cook until soft, 8-10 minutes. Remove from heat and set aside to cool. In a small bowl, whisk eggs, cream, salt, pepper and nutmeg. Stir in cooled mixture until well combined. Remove the shells from their trays to a baking sheet. Divide evenly between the tartlet shells and bake until the custard set, 10-15 minutes Serve warm or at room temperature. By "Cooking from the Hip" by Cat Cora (Houghton Mifflin, 2007) Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/