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Recipes

Pancetta, Leek, and Goat Cheese Tartlets

By Rick Rodgers

5.0

(1)

Recipe information

  • Yield

    Makes 24 Servings

Ingredients

Crust

1

cup all purpose flour

1

/4 teaspoon salt

1

/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

3

ounces chilled cream cheese, cut into 1/2-inch cubes

Filling

2

tablespoons (1/4 stick) butter

2

cups chopped leeks (white and pale green parts only; about 3 large)

1

teaspoon vegetable oil

4

ounces thinly sliced pancetta,* chopped

2

/3 cup half and half

2

large egg yolks

1

/4 teaspoon salt

1

/8 teaspoon freshly ground black pepper

2

ounces soft fresh goat cheese, crumbled

Fresh parsley leaves

Need to make a substitution?

Preparation

  1. Crust

    Step 1

    Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day.

    Step 2

    Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes.

  2. Meanwhile, prepare filling

    Step 3

    Preheat oven to 350°F. Melt butter in large skillet over medium heat. Add leeks and sauté 10 minutes; cool. Heat oil in small skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Using slotted spoon, transfer pancetta to paper towels. Whisk half and half and next 3 ingredients in medium bowl to blend. Mix in goat cheese, then leeks and pancetta.

    Step 4

    Spoon filling into shells. Bake until filling is set and crust edges are golden, about 30 minutes. Cool in pans 5 minutes. DO AHEAD Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes.

    Step 5

    Using small knife, cut around tartlets to loosen. Turn out tartlets and arrange on platter; top each with parsley leaf.

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