Ingredients
-
1
-
1/2
-
1/2
-
1
-
1/2
-
1/4
-
1/8
-
1/8
-
30
-
-
-
-
-
-
Directions
Leek and Onion Tartlets, In ‘Cooking from the Hip’ by Cat Cora, In ‘Cooking from the Hip’ by Cat Cora
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Steps
|
1
Done
|
Place a Rack in the Middle of the Oven; Preheat Oven to 350. |
|
2
Done
|
in a Large Skillet Over Med-Low Heat, Melt the Butter. |
|
3
Done
|
Add the Leeks and Onion and Stir Constantly. |
|
4
Done
|
Cook Until Soft, 8-10 Minutes. |
|
5
Done
|
Remove from the Heat and Set Aside to Cool. |
|
6
Done
|
in a Small Bowl, Whisk the Egg, Cream, Salt, Pepper, and Nutmeg Together. |
|
7
Done
|
Stir the Cooled Onion Mixture Into the Egg Mixture. |
|
8
Done
|
Divide Among the Tartlet Shells. |
|
9
Done
|
Place the Tarts on a Baking Sheet and Bake Until the Custard Sets, About 10-15 Minutes. |
|
10
Done
|
Serve the Tartlets Warm or at Room Temperature. |
|
11
Done
|
**may Add Crab--1/4 Cup Picked Over Lump Crabmeat, Coarsely Chopped; Add a Scant 1/4 Teaspoon Crabmeat to Each Phyllo Shell Before You Spoon in the Custard Mixture; Bake as Directed; Top With Creme Fraiche and a Touch of Caviar, If You Like. |
