Monday, October 13, 2008

Brie-Leek Tartlets

So, the picture of this delicious little appetizer was borrowed from Taste of Home, because my family swiped up and devoured these little tartlets literally before I could retrieve my camera.

I'll keep it simple: MAKE THESE. They are so creamy and delicious and I wish I would have made more than just one batch for my stepmom's birthday dinner last weekend. I could have eaten all 15 of them myself, that's how good they are.

Brie-Leek Tartlets
Source: Taste of Home Magazine, October/November 2008

1 medium leek (white portion only), finely chopped
1 garlic clove, minced
3 tablespoons butter
1/2 cup heavy whipping cream
Dash salt and white pepper
Dash ground nutmeg
1 package (1.9 ounces) frozen miniature phyllo tart shells
2 ounces Brie or Camembert cheese, rind removed

1. In a small skillet, saute leek and garlic in butter until tender. Add the cream, salt, pepper and nutmeg; cook and stir for 1-2 minutes or until thickened.

2. Place tart shells on a baking sheet. Slice cheese into 15 pieces; place one piece in each tart shell. Top each with 1 and 1/2 teaspoons leek mixture.

3. Bake at 350° for 6-8 minutes or until heated through. Refrigerate leftovers.

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