Leek and Brie Tartlettes


2 cups sliced, cleaned leeks, white parts only

3 TBSP butter

1 clove of garlic, minced

1/2 cup cream

dash of salt, pepper, and nutmeg

2 oz. French Brie, rind removed

1 package frozen phyllo shells


Melt the butter in a small skillet over a medium flame.

Saute leeks in the butter until soft and translucent – about 5 minutes. Take care not to brown.

Add garlic and saute until fragrant, about 1 minute more.

Stir in cream, salt, pepper, and nutmeg.

Reduce heat to medium-low. Cook, stirring constantly, until lightly thickened – about 2 minutes.

Set aside.

Arrange tart shell on a baking sheet.

Dice cheese into 15 pieces small enough to fit inside tart shells (see photos in original post).

Top each tartlet with leek-cream mixture to fill shell.

Bake at 350 for 8 – 10 minutes, until heated through and lightly brown.

Serve immediately.

4 thoughts on “Leek and Brie Tartlettes

  1. Pingback: More Snacks From the Garden | My Little Corner of Rhode Island

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