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PANCETTA, LEEK, AND GOAT CHEESE TARTLETS
Crust
1 c all purpose flour
1/4 t salt
1/2 c chilled unsalted butter, cut into 1/2-inch cubes
3 ounces chilled cream cheese, cut into 1/2-inch cubes
Filling
2 T butter
2 c chopped leeks (white and pale green parts only)
1 teaspoon vegetable oil
4 ounces thinly sliced pancetta, chopped
1/3 c cream mixed with 1/3 c milk
2 large egg yolks
1/4 t salt
1/8 t freshly ground black pepper
2 ounces soft fresh goat cheese, crumbled
Fresh parsley leaves
Blend flour and salt in processor 5 seconds, add butter and cream cheese and blend until moist clumps form. Gather dough, shape in a 6 inch long log, wrap and chill at least 1 hour and up to 1 day. Cut log into 24 1/4 inch thick rounds, press 1 round into each cup of 2 nonstick 12 cup mini muffin pans and freeze 30 minutes.
Meanwhile, prepare filling. 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, and transfer pancetta to paper towels. Whisk cream mixture and next 3 ingredients in medium bowl to blend, then fold in goat cheese, then leeks and pancetta.
Spoon filling into shells, bake until set and crust edges are golden (about 30 minutes). Cool in pans 5 minutes. Using small knife, cut around tartlets to loosen, turn out and arrange on platter, top each with parsley leaf.
Makes 24. |
