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.
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.