Savory Mini Leek and Swiss Cheese Tarts
These delightful Savory Mini Leek and Swiss Cheese Tarts are a creative twist on a classic leek tart. By transforming the traditional large tart into individual servings, these bite-sized treats are perfect for any occasion. The buttery puff pastry provides a flaky base, while the creamy filling of leeks, Swiss cheese, and half-and-half creates a rich flavor that's irresistible. For a heartier option, diced ham can be added to some tarts, making them perfect for both vegetarians and meat-lovers alike. These mini tarts make for an elegant appetizer, a comforting lunch, or even a light dinner with a side salad.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Puff pastry
1 sheet (thawed)
Leek
1 large (or 2 small) (cleaned and finely sliced)
Half-and-half
1 cup (none)
Swiss cheese
1 cup (shredded)
Egg
1 (beaten slightly)
Salt
to taste (none)
Pepper
to taste (none)
Butter
1 tablespoon (melted)
Ham
optional, diced (none)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Begin by preparing the leeks: Cut off the green parts from the leek(s) and slice them lengthwise. Finely slice the leeks and rinse them thoroughly under cold running water in a sieve to remove any dirt or grit.
3
In a skillet over medium heat, melt the butter. Add the cleaned leeks, seasoning them with salt and pepper. Sauté for about 5-7 minutes, or until they have softened and become fragrant.
4
In a mixing bowl, combine the half-and-half, beaten egg, and shredded Swiss cheese. Season with salt and pepper to taste, then add the sautéed leeks and stir well to combine.
5
Roll out the puff pastry on a lightly floured surface. Cut it into nine equal squares, each large enough to fit into the cups of a muffin pan.
6
Gently press each puff pastry square into the muffin pan, ensuring the corners are pushed down to form a small cup.
7
Spoon the leek and cheese mixture evenly into each pastry-lined cup. If adding ham, mix it into the filling before spooning it into the tarts.
8
Bake the mini tarts in the preheated oven for 30-40 minutes, or until the pastry is golden brown and the filling is set. Allow them to cool slightly before carefully transferring each tart to a serving plate.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Mini Leek and Swiss Cheese Tarts?
They are bite-sized, individual servings of a classic leek tart made with puff pastry and a creamy cheese filling.
What kind of pastry is used for this recipe?
The recipe uses one thawed sheet of puff pastry to create a flaky, buttery base.
At what temperature should the oven be set?
Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius.
How do I prepare the leeks?
Cut off the green parts, slice them lengthwise, then finely slice and rinse them thoroughly in a sieve to remove dirt.
Do I need to cook the leeks before baking the tarts?
Yes, sauté the cleaned leeks in butter for about 5 to 7 minutes until they are softened and fragrant.
What ingredients are in the tart filling?
The filling consists of half-and-half, a beaten egg, shredded Swiss cheese, and the sautéed leeks.
How many tarts does this recipe make?
One sheet of puff pastry is cut into nine equal squares, making nine mini tarts.
Can I add meat to these tarts?
Yes, you can add diced ham to the filling for a heartier, non-vegetarian version.
What type of cheese is recommended?
The recipe calls for one cup of shredded Swiss cheese.
How long do the mini tarts bake?
Bake them for 30 to 40 minutes until the pastry is golden brown and the filling is set.
What kind of pan should I use?
A standard muffin pan is used to shape and bake the individual tarts.
Is the egg used in the filling whole or beaten?
The recipe requires one egg that has been beaten slightly before being mixed with the other ingredients.
How do I fit the pastry into the pan?
Gently press each puff pastry square into the muffin pan cups, ensuring the corners are pushed down to form a cup shape.
Should I season the filling?
Yes, season the filling with salt and pepper to taste before adding the sautéed leeks.
Can these be served as an appetizer?
Yes, their bite-sized nature makes them an elegant appetizer for any occasion.
Are these tarts suitable for vegetarians?
The base recipe is vegetarian, but they can be modified with ham for meat-lovers.
What should I do with the green parts of the leeks?
The recipe instructs you to cut off and discard (or save for other uses) the green parts, using only the lighter sections.
What liquid is used for the custard base?
One cup of half-and-half is used to create the rich, creamy filling.
Do I need to flour the surface when rolling the pastry?
Yes, roll out the puff pastry on a lightly floured surface to prevent sticking.
How much butter is needed for sautéing?
One tablespoon of butter is used to sauté the leeks.
Should the tarts cool before serving?
Allow the tarts to cool slightly before carefully transferring them to a serving plate.
How many leeks are required?
You will need one large leek or two small ones.
What is the texture of the finished tart?
The tarts have a flaky, buttery pastry base with a rich and creamy filling.
Can these be eaten for lunch?
Yes, they make a comforting lunch or light dinner when served with a side salad.
How do I know when the tarts are done?
The pastry should be golden brown and the filling should be firm and set.
Can I use a different type of pastry?
While puff pastry is recommended for its flakiness, it is the primary base for this specific recipe.
Is salt added to the leeks while cooking?
Yes, season the leeks with salt and pepper while they are sautéing in the skillet.
Do I mix the ham into the whole batch?
You can mix it into the entire filling or just a portion if you want to offer both vegetarian and meat options.
Is the puff pastry used frozen or thawed?
The puff pastry should be thawed before you begin rolling and cutting it.
How are the leeks cleaned?
They are sliced and then rinsed under cold running water in a sieve to remove any grit.