HUEY'S MINI LEEK TARTS
Adapted from Huey's recipe for Mini Leek Tarts, which he has classified as a SNACK ATTACK recipe. Huey (Iain Hewitson) is an Australian chef: he has written several cooking books and hosts a popular TV cooking show each weekday. If you preferred, you could use this recipe to make one larger tart, but if you do this, remember to adjust the cooking times. I have added onion and garlic to Huey's original recipe as the combination of leeks, onions and garlic - if you have not tried it - is truly delicious. Australian Tasty Cheese is a yellow, fairly flavoursome cheese used a lot in cooking. Vary the cheese to suit what's on hand and your taste preferences.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 50m
Yield 24 mini leek tarts, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 200°C.
- Boil the water, add the leeks, salt, to taste and butter and continue boiling until the water has almost evaporated. Then turn heat down and simmer for 15 to 20 minutes or until the leeks are very tender. Then drain thoroughly.
- While the leeks are simmering, place the chopped onion and minced garlic in a microwave-safe dish with the 1/2 teaspoon of butter and microwave for probably about a minute (try 1/2 a minute first) or until the onion and garlic have just softened.
- Beat the eggs, the cream, the ¼ cup of grated cheese, the nutmeg and seasonings. Then add the leeks, the onions and garlic and mix thoroughly so that they are well-combined.
- With the olive oil spray, lightly spray 2 mini muffin trays (24 cups) and cut out circles from the pastry sheets, just slightly larger than the muffin tins.
- Gently push the pastry rounds into each cup and spread the leek mixture evenly between the cups, being careful not to over fill the cups. Then top each tart with a little grated tasty cheese and cook in the oven for about 12 to 15 minutes or until the tarts are golden. As ovens vary so much, it's a good idea to check them after 10 minutes. And if you know your oven is inclined to burn things, place a piece of kitchen loosely on top of the tarts for perhaps the first part of the cooking, and perhaps only add the additional grated cheese when you remove the foil.
- NOTE: If you want to freeze the tarts, firstly put them in the freezer (cooled, but as is) for 1-2 hours. Then remove them from the tins and transfer to an airtight container, placing baking paper between each layer. To cook, put them back into the muffin tins and cook from frozen.
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Sathsara Shiwanga
[email protected]These leek tarts were a bit too bland for my taste. I think I'll add some more herbs and spices next time.
Shvan Gold
[email protected]I'm not a big fan of leeks, but I really enjoyed these tarts. The leeks were cooked perfectly and the filling was very flavorful.
Dliky Shkaw
[email protected]These leek tarts are a great way to use up leftover leeks. They're also a great way to get your kids to eat their vegetables.
EKHLAS ALLAHABI
[email protected]I love the simplicity of these leek tarts. They're made with just a few ingredients, but they're packed with flavor.
MS GAMING
[email protected]These leek tarts are the perfect appetizer or light lunch. They're light and flaky, with a delicious leek filling.
Israr shoro Abrar shoro
[email protected]I've made these leek tarts several times and they're always a hit. They're so easy to make and they taste amazing.
Nabaina Suryabamsi
[email protected]These leek tarts are so delicious and elegant. They're sure to impress your guests.
Mahrukh Ch
[email protected]I love the combination of leeks, cheese, and thyme in these tarts. It's a classic flavor combination that never disappoints.
Nate Davila
[email protected]These tarts are perfect for a light lunch or dinner. They're also great for parties or potlucks.
Refiloe Trocia Mtetwa
[email protected]These leek tarts are so easy to make and they're always a crowd-pleaser. I love that I can use store-bought puff pastry to save time.
Maggie Molloy
[email protected]I'm not usually a fan of leeks, but these tarts changed my mind. The leeks were cooked to perfection and the filling was creamy and flavorful. I'll definitely be making these again.
Anayate Hasan
[email protected]These leek tarts were a hit at my dinner party! Everyone raved about the delicate flavors and the beautiful presentation. I'll definitely be making them again.
Joseph Ashie
[email protected]Huey's mini leek tarts were an absolute delight! The flaky pastry crust paired perfectly with the savory leek filling. I especially loved the hint of thyme and nutmeg in the filling. It added a touch of sophistication to the dish.