Brie-Leek Tartlets
BRIE-LEEK TARTLETS
From Taste of Home
Prep Time: 15-20 min Cook Time: 5-10 min Total Time: 30 min
Yield: 15 appetizers
Oven Temp: 350 F
These decadent bites are perfect for any occasion, but particularly festive for the winter holidays. Give them a little more color and pizzazz by serving or topping with Cranberry-Port Chutney (see additional post) or another favorite tart jam. This original recipe yields 15 appetizers, but I usually double or triple the recipe because these bites go quick!
1 medium leek
3 tablespoons butter
1-2 garlic cloves, minced
1/2 cup heavy whipping cream
Dash of sea salt
Dash of pepper (white if you want to maintain light color of mixture, but black pepper is fine)
Dash of ground nutmeg
1 package (15 count) frozen miniature phyllo tart shells (found in the frozen pastry aisle of Meijer)
2 ounces Brie cheese, rind removed
Minced fresh parsley, optional
Chop the white portion only of the leek.
In a small skillet or saucepan, melt the butter. Add the leeks and sauté until tender.
Add the garlic and cook 1 minute longer, until fragrant.
Stir in the cream, salt, pepper and nutmeg. Cook and stir until thickened (1-2 minutes). Remove from the heat.
Place tart shells on a baking sheet or in a mini muffin pan.
Slice cheese into 15 pieces.
Place 1 piece of cheese in each tart shell. Top with 1 1/2 teaspoons of the leek mixture.
Bake at 350 F until heated through (6-8 minutes).
If desired, sprinkle with parsley and/or serve or top with Cranberry-Port Chutney (see additional post) or your favorite tart jam.
