Our Sweet Pea and Leek Tartlets are delicious alone or as an accompaniment to a savory sampling. Here, goat cheese blends with a medley of sautéed herbs and vegetables—tarragon, parsley, sweet peas, and leeks—all baked in a flaky pastry shell. A fresh sprig adds a lively finishing touch.
Sweet Pea and Leek Tartlets
Makes 12
Ingredients
- 2 tablespoons unsalted butter
- 1 cup thinly sliced leeks
- 1 cup baby sweet peas
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh parsley
- 1 (4-ounce) package soft goat cheese, crumbled
- 1 teaspoon coarse salt
- ½ teaspoon freshly ground black pepper
- 3 large eggs, room temperature and lightly beaten
- 1½ (15-ounce) packages refrigerated piecrusts
- Garnish: fresh tarragon sprigs
Instructions
- In a small sauté pan, melt butter over medium heat. Add leeks. Cook until soft, 6 to 8 minutes. Add peas, tarragon, and parsley. Cook until heated through, 3 to 4 minutes. Add goat cheese, salt, and pepper, stirring until smooth.
- Transfer mixture to a large bowl, and let cool for 15 minutes. Add eggs to cooled leek mixture, gently whisking until well combined.
- Preheat oven to 350°. Spray with cooking spray 12 (4½x2½-inch) rectangular tart pans with removable bottoms.
- On a lightly floured surface, roll each piecrust into a 12-inch round. Cut each crust into (6½x4½-inch) rectangles, rerolling scraps as necessary but no more than twice.
- Place dough rectangles in tartlet pans, pressing firmly into bottoms and up sides, crimping edges, if desired. Lightly prick bottoms several times with a fork.
- Bake until edges are just golden, about 10 minutes.
- Divide leek filling evenly among tartlet shells.
- Bake until centers are set, 12 to 15 minutes. Let cool in pans for 5 minutes. Garnish with a sprig of tarragon, if desired.
For more delectable fare and for tips on hosting a tea, see the Tea Pleasures 2018 issue of Victoria Classics.
