Leek and Goat Cheese Tartlets
Easy-peasy and so delish. Simple really good tartlets made with puff pastry.
- 1 frozen tart shell (large) or
- 12 miniature tartlet shells or
- 1/2 package puff pastry, thawed
- 2 leeks
- 1-2 T. butter
- 1/2 cup white wine
- Sea salt
- Fresh ground pepper
- 3 eggs
- 3/4 cup cream
- 4 oz. goat cheese
If you are making a large tart, buy some frozen tart shells from a fancy store (so that they have healthy crusts without nasty hydrogenated oils), or little tartlet shells. Or, buy some frozen puff-pastry and line little muffin tins with circles from the roll-out pastry dough. Okay. While you prepare the filling, preheat the oven (350 will do) and if you are using the tart-shell, then pre-bake it a little bit so that it toasts nicely. Remember to pick the shell with a fork before you put it in the oven. If you are using puff pastry, then line the tart tin with the pastry, prick all over with a fork and don’t bake until it has the filling.
For the filling, chop 2 leeks and wash well. Sauté the leeks in butter until just tender, seasoning about halfway through with salt, pepper and white wine. (Here’s when your kitchen starts smelling like something delicious is about to happen.) Beat the eggs in a bowl with the cream (you know that you don’t have to be precise, here, right! So don’t bother getting out the measuring cup.) Season with salt. Pour in the leek mixture, stir a couple of times and pour into the tart shell. Add crumbled goat cheese to the top, and bake until golden.