While we were living in Brooklyn, NY we had dear friends come to visit us from London. What a fantastic reason to have a cocktail party!!
We decided it should be a " Rat Pack " theme, so lots of yummy martinis and bites sized, gourmet appetizers and h'orderves. I combed through my 'Bon Appetit' Magazines and came up with several yummy ideas, and this one was one of them.
Through the years I have made them over and over and they are a huge reason why I over came my fear of pie crusts and dough. If there is ever a plea I have for you all it is to try this recipe and see how wonderful they are... fight the fear of pastry, pie crusts and dough and enjoy the new culinary world you will come into, one that doesn't have to destroy your budget!!!!!
1 cup all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 ounces chilled cream cheese, cut into 1/2-inch cubes
2 tablespoons (1/4 stick) butter
2 cups chopped leeks (white and pale green parts only; about 3 large)
1 teaspoon olive oil
4 ounces thinly sliced pancetta (or bacon if you can't find pancetta), chopped
2/3 cup heavy cream
2 large egg yolks ( use 3 if you question the egg being a real large size)
1/4 teaspoon sea salt
1/8 teaspoon white pepper
2 ounces soft fresh goat cheese, crumbled
Fresh Parsley for garnishing
*Blend flour and salt in processor 5 seconds.
*Add butter and cream cheese
* Using on/off turns, blend until moist clumps form
*Gather dough; shape into 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; 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, about 6 minutes
*Using slotted spoon, transfer pancetta to paper towels
*Whisk heavy cream and next 3 ingredients in medium bowl to blend
*Mix in goat cheese, then leeks and pancetta.
*Spoon filling into shells, I use a teaspoon
*Bake until filling is set and crust edges are golden, about 30 minutes
*Cool in pans 5 minutes
*Using small knife, cut around tartlets to loosen
*Turn out tartlets and arrange on platter; top each with parsley leaf.
Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes
Wine Suggestion- Sancerre (Loire Sauvignon Blanc)