Mini Leek Tarts
Discover the perfect blend of elegance and comfort with these Mini Leek Tarts—a delightful appetizer or light lunch option that's as easy to make as it is to devour. Buttery puff pastry forms the flaky base for a rich and creamy filling, featuring sweet, caramelized leeks, Parmesan cheese, and a hint of nutmeg for a subtle warmth. With only 20 minutes of prep time, these individual tarts are baked to golden perfection in a muffin tin, making them an ideal choice for entertaining or meal prepping. Serve them warm or at room temperature for a crowd-pleasing dish that highlights the savory goodness of leeks and the indulgent texture of the cream and egg custard. Perfect for brunches, holiday gatherings, or as an elevated snack, these tarts are a must-try for any lover of seasonal veggies and French-inspired pastry delights.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 sheet Puff pastry
- 2 medium stalks Leeks
- 2 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 1 large Egg
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg (optional)
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Roll out the puff pastry sheet on a lightly floured surface. Cut it into 6 equally sized squares or circles, depending on your preference, and press them into the wells of a muffin tin to form tart shells.
Trim the dark green tops off the leeks and slice the white and light green parts in half lengthwise. Rinse thoroughly to remove any dirt, then slice thinly into half-moons.
In a large skillet, heat the butter and olive oil over medium heat. Add the sliced leeks and cook, stirring frequently, until softened and slightly caramelized, about 8-10 minutes. Set aside to cool slightly.
In a mixing bowl, whisk together the heavy cream, egg, grated Parmesan cheese, salt, pepper, and nutmeg if using.
Distribute the cooked leeks evenly among the prepared tart shells in the muffin tin.
Pour the cream and egg mixture over the leeks, filling each tart shell just below the rim.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the filling is set and the pastry is golden brown.
Remove the mini leek tarts from the oven and let them cool for 5-10 minutes before carefully removing them from the muffin tin.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 422 mg | 140% | |
| Sodium | 1865 mg | 81% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.3 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 373 mg | 29% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 478 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
