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Brie-Leek Tartlets Recipe

Brie-Leek Tartlets Recipe photo by Taste of Home

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“My family is picky, but everyone loves these little bites. I make dozens of them at a time because they're gone the second I turn my back.” —Colleen MacDonald, Port Moody, British Columbia

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Brie-Leek Tartlets Recipe

Prep/Total Time: 30 min.

Yield: 15 Servings

20 10 30

Ingredients

1 medium leek (white portion only), finely chopped
3 tablespoons butter
1 garlic clove, minced
1/2 cup heavy whipping cream
Dash salt and white pepper
Dash ground nutmeg
1 package (1.9 ounces) frozen miniature phyllo tart shells
2 ounces Brie cheese, rind removed

Directions

In a small skillet, saute leek in butter until tender. Add the garlic; cook 1 minute longer. Stir in the cream, salt, pepper and nutmeg; cook and stir for 1-2 minutes or until thickened.
Place tart shells on a baking sheet. Slice cheese into 15 pieces; place one piece in each tart shell. Top each with 1-1/2 teaspoons leek mixture.
Bake at 350° for 6-8 minutes or until heated through. Refrigerate leftovers. Yield: 15 appetizers.

Nutritional Facts 1 tartlet equals 86 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 64 mg sodium, 4 g carbohydrate, trace fiber, 2 g protein.

Originally published as Brie-Leek Tartlets in Taste of Home October/November 2008, p61

Learn about Leeks

A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Brie-Leek Tartlets

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Reviewed on Mar. 22, 2012 by Suziepeterson

I substituted mini pie shells for the tartlets.

Reviewed on Apr. 18, 2011 by jmkobernik

OMG! These are soooo tasty! I have made them many, many times. Everyone loves them. It makes a lot more filling than necessary so I double up on the shells. Don't worry though, they'll get eaten!

Reviewed on Feb. 15, 2011 by AbigailBaet

Delicious! Great for entertaining guests. They will be impressed :-)

Reviewed on Feb. 06, 2011 by Dot27

I have made these three times in the past 2 months and they have turned out wonderfully each time. They are easy and delicious and disappear off the serving tray quickly. Try them and you won't be disappointed.

Reviewed on Jul. 26, 2010 by amj_baker

Love these. I didn't have leeks and used onions and they worked just fine.