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.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a mixing bowl, whisk together the heavy cream, egg, grated Parmesan cheese, salt, pepper, and nutmeg if using.

Step 6

Distribute the cooked leeks evenly among the prepared tart shells in the muffin tin.

Step 7

Pour the cream and egg mixture over the leeks, filling each tart shell just below the rim.

Step 8

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.

Step 9

Remove the mini leek tarts from the oven and let them cool for 5-10 minutes before carefully removing them from the muffin tin.

Step 10

Serve warm or at room temperature and enjoy!

Nutrition Facts

Serving size	459.9 grams (459.9g)

Amount per serving	% Daily Value*
Calories	1243

Total Fat 108.00g	138%
Saturated Fat 55.90g	280%
Polyunsaturated Fat 3.30g
Cholesterol 422mg	141%
Sodium 1865mg	81%
Total Carbohydrate 44.50g	16%
Dietary Fiber 4.00g	14%
Total Sugars 7.30g
Protein 20.60g	41%

Vitamin D 54IU	269%
Calcium 373mg	29%
Iron 7mg	36%
Potassium 479mg	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.

Source of Calories

Fat: 78.9%

Protein: 6.7%

Carbs: 14.4%