Leek and Onion Tartlets

Leek and Onion Tartlets
Yields 30
  1. 1 tablespoon unsalted butter
  2. 1/2 cup finely chopped leeks (white part)
  3. 1/2 cup finely chopped onion
  4. 1 large egg, beaten
  5. 1/2 cup light cream
  6. 1/4 teaspoon kosher salt
  7. 1/8 teaspoon fresh pepper
  8. 1/8 teaspoon ground nutmeg
  9. 2 packages (15 shells each) pre-baked mini phyllo shells
  1. Heat oven to 350 degrees.
  2. 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.
  3. In a small bowl, whisk eggs, cream, salt, pepper and nutmeg. Stir in cooled mixture until well combined.
  4. 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
  5. Serve warm or at room temperature.
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