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Brie-Leek Tartlets

 Brie-Leek Tartlets
“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
15 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a

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Brie-Leek Tartlets (continued)

Wine (continued)
medium-bodied white wine such as Riesling or Gewürtztraminer