Description
A recipe for Individual Savory Tartlets

Ingredients

• 6 (4-inch) quiche pans
  
• 1 tablespoon butter
  
• 2 sheets prepared puff pastry crust, thawed
  
• 1/2 small white onion, finely chopped
  
• 1/4 cup leek, finely chopped (white and green parts only)
  
• 2 eggs
  
• 1 cup heavy whipping cream
  
• 1/4 cup chives, finely chopped
  
• 4 strips bacon, lightly fried and chopped
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon freshly ground pepper
  
• 3 small tomatoes, sliced
  
• Red and yellow cherry tomato slices, to garnish

Preparation
Preheat oven to 375°F. Lightly mist quiche pans with cooking spray. Lay pastry sheets on floured surface. (Pastry sheets may need to be rolled out slightly to have enough dough for all 6 pans.) Cut each sheet into 4 equal squares and lay one square into each pan, pressing down gently to fit. Trim any extra dough from edges.

Melt butter in sauté pan; add onions and leeks. Sauté until transparent, about 5 to 7 minutes. Remove from heat.

In medium bowl, whisk together eggs and cream. Add cooked onion, leek, chives and bacon, and stir thoroughly. Mix in salt and pepper.

Fill each pastry shell approximately three-quarters full and place 1 tomato slice in center of each tartlet. Bake 15 to 20 minutes, or until each tartlet is slightly firm to touch and crust is golden brown. Let tartlets cool several minutes before removing from pans. Place tartlets on individual plates and garnish with slices of red and yellow cherry tomatoes.

Nutrition
no information available

Serves
Serves 6

Variations
no information available