Sweet Pea and Leek Tartlets

Sweet Pea and Leek Tartlets

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
  • 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
  1. 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.
  2. Transfer mixture to a large bowl, and let cool for 15 minutes. Add eggs to cooled leek mixture, gently whisking until well combined.
  3. Preheat oven to 350°. Spray with cooking spray 12 (4½x2½-inch) rectangular tart pans with removable bottoms.
  4. 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.
  5. 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.
  6. Bake until edges are just golden, about 10 minutes.
  7. Divide leek filling evenly among tartlet shells.
  8. 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

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