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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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In 'Cooking from the Hip' by Cat Cora Ingredients:
1 tablespoon unsalted butter |
1/2 cup finely chopped well-cleaned leek (white and light green pars only) |
1/2 cup finely chopped onion |
1 large egg, beaten |
1/2 cup light cream |
1/4 teaspoon kosher salt |
1/8 teaspoon fresh ground black pepper |
1/8 teaspoon freshly grated nutmeg |
30 prebaked frozen miniature phyllo cups (two 15-ounce packages, not thawed) |
Directions:
1. Place a rack in the middle of the oven; preheat oven to 350°.
2. In a large skillet over med-low heat, melt the butter.
3. Add the leeks and onion and stir constantly.
4. Cook until soft, 8-10 minutes.
5. Remove from the heat and set aside to cool.
6. In a small bowl, whisk the egg, cream, salt, pepper, and nutmeg together.
7. Stir the cooled onion mixture into the egg mixture.
8. Divide among the tartlet shells.
9. Place the tarts on a baking sheet and bake until the custard sets, about 10-15 minutes.
10. Serve the tartlets warm or at room temperature.
11. **May add crab-1/4 cup picked over lump crabmeat, coarsely chopped; add a scant 1/4 teaspoon crabmeat to each phyllo shell before you spoon in the custard mixture; bake as directed; top with creme fraiche and a touch of caviar, if you like.
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