Appetizers / Soups / Salads

Leek and Goat Cheese Tartlets takes several minutes to prepare.

Leek and Goat Cheese Tartlets takes several minutes to cook.

Leek and Goat Cheese Tartlets makes 40 servings.

The ingredients for Leek and Goat Cheese Tartlets are:

2 tablespoons (1/4 stick) salted butter
2 cups chopped leeks (white and pale green parts only; about 3 large)
2 ounces thinly sliced pancetta, chopped (can sub prosciutto, but nutritional info will change)
2/3 cup skim evaporated milk (can sub fat free half & half, but nutritional info will change)
2 large egg yolks
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 ounces soft fresh goat cheese, crumbled
40 mini phyllo shells (I use Athenos brand)

Here is how you make Leek and Goat Cheese Tartlets:

Preheat oven to 350?F. Melt butter in large skillet over medium heat. Add leeks and saut? 10 minutes; cool. Heat a small skillet over medium-high heat. Add pancetta; saut? until crisp, about 6 minutes. Using slotted spoon, transfer pancetta to paper towels. Whisk milk and next 3 ingredients in medium bowl to blend. Mix in goat cheese, then leeks and pancetta. Spoon filling into shells. Bake until filling is set, about 20-25 minutes. Cool in pans 5 minutes. (Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350?F oven 12 minutes.) Using small knife, cut around tartlets to loosen. Turn out tartlets and arrange on platter. Serving Size: Makes 40 mini-tartsNumber of Servings: 40Recipe submitted by SparkPeople user KLWOZNIAK.

The nutritional information for Leek and Goat Cheese Tartlets is:

• Servings Per Recipe: 40
• Amount Per Serving
• Calories: 37.7

• Total Fat: 2.2 g
• Cholesterol: 13.3 mg
• Sodium: 58.8 mg
• Total Carbs: 3.1 g
• Dietary Fiber: 0.1 g
• Protein: 0.8 g