Leek and Goat Cheese Tartlets

Leek and Goat Cheese Tartlets


• 1 c all purpose flour
• 1/4 t salt
• 1/2 c chilled unsalted butter, cut into 1/2-inch cubes
• 3 ounces chilled cream cheese, cut into 1/2-inch cubes*
• 2-3 t ice water

• 3 T (1/4 stick) butter
• 4 + c chopped leeks (6-7 medium leeks)
• 5 eggs
• 2 c cream
• 1/2 t salt
• 1/4 t freshly ground black pepper plus more atop tarts
• 8 ounces soft fresh goat cheese, crumbled


Blend flour and salt in processor; add butter and cream cheese. Using on/off turns, pulse until blended, then add ice water, 1 teaspoon at a time until moist clumps form.  Gather dough; shape into 6-inch-long log.  Wrap and chill at least 1 hour and up to 1 day.  Cut log into 24 1/4-inch-thick rounds.   With floured rolling pin and then hands, press 1 round into greased cups of 2 – 12-c muffin tins and freeze for at least 30 minutes or overnight.

Leek filling:

Preheat oven to 350°F. Melt butter in large skillet over medium heat. Add leeks and sauté until tender, then cool.  Whisk eggs, cream, salt and pepper together.

Spoon leeks into pastry shells.   Sprinkle with goat cheese, and cover with egg mixture.  Add a little more black pepper.  Bake until set, about 30 minutes. Cool in pans briefly and remove tartlets.  Serve immediately or cool and re-warm to serve.

These were easy and delicious.  The crust recipe is very easy to work with.  I made small tartlets by lining the muffin tins just halfway up the sides of the tins, and had about 30 tartlets.

*stick the cream cheese in the freezer for about 15-20 minutes prior to use to make it easier to cube

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