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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
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.
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PANCETTA, LEEK, AND GOAT CHEESE TARTLETS
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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