Leek And Onion Tartlets

1. 1

   Place a rack in the middle of the oven; preheat oven to 350u00b0.

2. 2

   In a large skillet over med-low heat, melt the butter.

3. 3

   Add the leeks and onion and stir constantly.

4. 4

   Cook until soft, 8-10 minutes.

5. 5

   Remove from the heat and set aside to cool.

6. 6

   In a small bowl, whisk the egg, cream, salt, pepper, and nutmeg together.

7. 7

   Stir the cooled onion mixture into the egg mixture.

8. 8

   Divide among the tartlet shells.

9. 9

   Place the tarts on a baking sheet and bake until the custard sets, about 10-15 minutes.

10. 10

    Serve the tartlets warm or at room temperature.

11. 11

    **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.

* Per serving · 4 servings · Values may vary.

No additional tips available.