Shelly's Recipe

PANCETTA, LEEK, AND GOAT CHEESE TARTLETS

Category: Quiche and Savory Tarts / Tartlettes

2 tbsp. butter
2 large leeks, chopped (white & pale green parts only)
1 tsp. vegetable oil
3 oz pancetta, chopped
2/3 cup half and half
2 egg yolks
1/4 tsp. salt
a dash black pepper
2 oz fresh goat cheese, crumbled
30 (2 packages) frozen mini fillo shells

Preheat oven to 350. Take frozen shells of the freezer and let thaw on the counter.

Melt butter in a skillet over medium heat. Add leeks and saute for 10 minutes.

Heat oil in a small skillet over medium-high heat. Add pancetta and saute untril crisp, about 6 minutes. Remove from the oil using a slotted spoon and set on paper towels to dry.

Whisk half and half, egg yolks, salt and pepper together. Add goat cheese and mix. Add the leeks and pancetta.

Spoon the filling into the shells. Place shells onto an ungreased baking sheet. Bake until the filling is set, about 15 minutes.

If you are using them the next day, cool and place in the refrigerator. Before serving them, remove from the fridge, preheat oven to 325 F and bake until warm, about 10 minutes.