Makes 24 tartlets
½ package Puff pastry, thawed
1 large Leek, trimmed & sliced into half-moons
1-2 T Butter
½ cup White wine
¾ cup Cream
2 ounces Goat cheese
Parsley, chive, or scallion & black pepper, to garnish
You’ll also need a 24 cup mini muffin pan (the silicone ones are great!)
Pre-heat oven before baking to 375°F
Roll out frozen puff pastry on a floured cutting board. At Hipcooks, we go for about 1/8 thickness on the dough, which just about covers a 18 by 12-inch cutting board. Use a pint glass or wine glass to cut cute circles, & place them in the mini-muffin tins. Pop the pan into the freezer to chill the puff pastry before baking.
For the filling, sauté the leeks in butter until they’re tender. Add a splash of white wine when the pan gets dry – leeks just love butter & wine. We do, too! Season the leeks with a small amount of salt & pepper. Beat the eggs in a bowl with the cream & transfer to a vessel that you can pour from – a squeeze bottle or something with a spout is perfect.
Time to assemble the tartlets! Divide the leeks into each of the pastry-lined mini-muffin cups. Pour the eggs mixture on top – but do this carefully! You want to save some space on the top of each for a dollop of luscious goat cheese, plus it would be death to flaky-pastry if you let your egg runneth over. Add goat cheese to the top of each little cutie.
At this point, you can freeze the whole she-bang & bake later. Just go directly from freezer to oven. When you are ready to bake, go for a preheated oven at 375°F, and bake until puffy & golden. Allow to cool slightly before attempting to remove these guys from the baking pan & onto a serving platter. They sure do look pretty when decorated with a scattering of chopped parsley (or chive or scallion) & twirl of black pepper.