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1
Blend flour and salt in processor 5 seconds.
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2
Add butter and cream cheese.
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3
Using on/off turns, blend until moist clumps form.
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4
Gather dough; shape into 6-inch-long log.
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5
Wrap and chill at least 1 hour and up to 1 day.
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6
Cut log into 24 1/4-inch-thick rounds.
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7
Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes.
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8
Preheat oven to 350F.
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9
Melt butter in large skillet over medium heat.
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10
Add leeks and saute 10 minutes; cool.
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11
Heat oil in small skillet over medium-high heat.
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12
Add pancetta; saute until crisp, about 6 minutes.
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13
Using slotted spoon, transfer pancetta to paper towels.
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14
Whisk half and half and next 3 ingredients in medium bowl to blend.
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15
Mix in goat cheese, then leeks and pancetta.
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16
Spoon filling into shells.
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17
Bake until filling is set and crust edges are golden, about 30 minutes.
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18
Cool in pans 5 minutes.
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19
(Can be made 1 day ahead.
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20
Cool, cover, and chill in pans.
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21
Rewarm uncovered in 350F oven 12 minutes.)
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22
Using small knife, cut around tartlets to loosen.
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23
Turn out tartlets and arrange on platter; top each with parsley leaf.
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24
*Pancetta (bacon cured in salt) is available at Italian markets and specialty foods stores
