Puff pastry tartlets with leeks and pancetta
15
20
4
No
Ingredients
- 300 g of puff pastry
- 125 ml (1/2 cup) of diced pancetta
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 2 eggs
- 30 ml (2 tablespoons) of fresh chopped chive
- 15 ml (1 tablespoon) of butter
- 45 ml (3 tablespoons) of fresh chopped parsley (optional)
Preparation
Side-by-side mode
- Preheat oven to 190°C (375°F).
- Lower the dough over a floured surface, then slice it into four squares, each 11.25 cm (4 ½ inches) in diameter. Set each square into a tartlet mold 10 cm (4 inches) in diameter.
- In a pan, melt butter at medium heat. Cook pancetta for 1 to 2 minutes.
- Add leeks and cook for 4 to 5 minutes. Remove from heat and cool down.
- In a bowl, whisk eggs with chive and, if desired, parsley. Add leeks and prepare. Salt and pepper. Divide the mix over tartlet molds.
- Oven bake for 20 to 25 minutes.
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