r i p e

Leek & Camembert Tartlets    (printer friendly)
Makes about 24 small tartlets

Leek & Camembert Tartlets24 pre-made, frozen tartlet shells (I buy from PFI)

2 tablespoons butter
4 large leeks, washed and thinly sliced
1/4 cup water
2/3 cup whipping cream
6 ounces Camembert, rind removed
1 egg
pinch of cayenne pepper
pinch of nutmeg

1/2 cup finely grated Parmesan

1. Remove tartlet shells from freezer and let thaw while you make the filling. Pre-heat oven to 400.

2. Melt butter in a large skillet over medium heat. Add leeks and 1/4 cup of water and cook until leeks are soft, about 15 minutes. Season with salt and let cool.

3. Bring cream to a simmer in a saucepan over medium heat. Reduce heat to low and and Camembert and stir until melted. Remove from heat and strain through a fine sieve, pressing on the solids. Cool for five minutes and then whisk in egg, cayenne and nutmeg.

4. Divide Parmesan evenly into each of the tartlet shells. Top with leeks and then carefully pour in the custard mixture.

5. Bake in 400 degree oven for about 20 minutes, or until crust is lightly golden. Remove from oven and cool tartlets on a rack.

Tartlets can be served warm or at room temperature or you can freeze for a few weeks (thaw and then reheat in a 350 degree oven until warm).