Smoked Salmon and Leek Tartlets |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Food & Wine. Wine: dry, rich champagne Ingredients:
2 1/2 teaspoons unsalted butter, 1 1/2 teaspoons melted |
1 1/2 teaspoons extra virgin olive oil |
3 sheets phyllo dough, plus more in case of tearing |
3 large leeks, white and tender green, thinly sliced |
salt & freshly ground black pepper |
2 ounces thinly sliced smoked salmon, cut into twenty-four 1-inch-square pieces |
Directions:
1. Preheat the oven to 375°. In a small bowl, combine the melted butter and olive oil. Lightly brush two 12-cup mini-muffin tins with a little of the butter-oil mixture.
2. Lay a sheet of phyllo dough on a work surface and brush lightly with a little of the butter-oil mixture.
3. Top with the remaining 2 sheets of phyllo brushed with the butter-oil mixture.
4. Using a 2 1/4 -inch round biscuit cutter, cut out 24 phyllo rounds. Press the rounds, buttered side up, into the muffin cups.
5. Bake for about 4 minutes, or until golden and crisp; don't let the phyllo burn. Let the phyllo cups cool slightly, then carefully transfer to a rack to cool completely.
6. Melt the remaining 1 teaspoon of butter in a large skillet. Add the leeks and a large pinch of salt and pepper.
7. Cook over moderate heat, stirring, until tender but still slightly green, 8 to 10 minutes.
8. Just before serving, spoon the sautéed leeks into the phyllo cups.
9. Top each cup with a piece of smoked salmon and serve immediately.
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