Huey's Mini Leek Tarts
- Ready In:
24 mini leek tarts
- 1⁄2 cup water
- 450 g white part leeks, thoroughly washed, dried, halved lengthways and finely sliced
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1⁄2 teaspoon butter
- sea salt, to taste
- fresh ground pepper, to taste
- 3 tablespoons unsalted butter
- 3 large eggs
- 1 1⁄2 cups cream, low-fat is fine
- 1⁄4 cup grated tasty cheese, plus a little more
- grated tasty cheese, to sprinkle on top of each tart
- 1 pinch ground nutmeg
- olive oil flavored cooking spray
- frozen puff pastry sheet
- Preheat the oven to 200°C.
- Boil the water, add the leeks, salt, to taste and butter and continue boiling until the water has almost evaporated. Then turn heat down and simmer for 15 to 20 minutes or until the leeks are very tender. Then drain thoroughly.
- While the leeks are simmering, place the chopped onion and minced garlic in a microwave-safe dish with the 1/2 teaspoon of butter and microwave for probably about a minute (try 1/2 a minute first) or until the onion and garlic have just softened.
- Beat the eggs, the cream, the ¼ cup of grated cheese, the nutmeg and seasonings. Then add the leeks, the onions and garlic and mix thoroughly so that they are well-combined.
- With the olive oil spray, lightly spray 2 mini muffin trays (24 cups) and cut out circles from the pastry sheets, just slightly larger than the muffin tins.
- Gently push the pastry rounds into each cup and spread the leek mixture evenly between the cups, being careful not to over fill the cups. Then top each tart with a little grated tasty cheese and cook in the oven for about 12 to 15 minutes or until the tarts are golden. As ovens vary so much, it's a good idea to check them after 10 minutes. And if you know your oven is inclined to burn things, place a piece of kitchen loosely on top of the tarts for perhaps the first part of the cooking, and perhaps only add the additional grated cheese when you remove the foil.
- NOTE: If you want to freeze the tarts, firstly put them in the freezer (cooled, but as is) for 1-2 hours. Then remove them from the tins and transfer to an airtight container, placing baking paper between each layer. To cook, put them back into the muffin tins and cook from frozen.
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!