Traditional recipes

Pancetta, Leek, and Goat Cheese Tartlets

Pancetta, Leek, and Goat Cheese Tartlets


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Ingredients

Crust

  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 3 ounces chilled cream cheese, cut into 1/2-inch cubes

Filling

  • 2 tablespoons (1/4 stick) butter
  • 2 cups chopped leeks (white and pale green parts only; about 3 large)
  • 4 ounces thinly sliced pancetta,* chopped
  • 1/8 teaspoon freshly ground black pepper
  • 2 ounces soft fresh goat cheese, crumbled

Recipe Preparation

Crust

  • Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend 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. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes.

Meanwhile, prepare filling

  • Preheat oven to 350°F. Melt butter in large skillet over medium heat. Add leeks and sauté 10 minutes; cool. Heat oil in small skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Using slotted spoon, transfer pancetta to paper towels. Whisk half and half and next 3 ingredients in medium bowl to blend. Mix in goat cheese, then leeks and pancetta.

  • Spoon filling into shells. Bake until filling is set and crust edges are golden, about 30 minutes. Cool in pans 5 minutes. DO AHEAD Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes.

  • Using small knife, cut around tartlets to loosen. Turn out tartlets and arrange on platter; top each with parsley leaf.

Reviews Section


Watch the video: How To Prepare Leek Walnut And Goats Cheese Tart (June 2022).