Smoked Salmon and Leek Tartlets

1. 1

   Preheat the oven to 375.

2. 2

   In a small bowl, combine the melted butter and olive oil.

3. 3

   Lightly brush two 12-cup mini-muffin tins with a little of the butter-oil mixture.

4. 4

   Lay a sheet of phyllo dough on a work surface and brush lightly with a little of the butter-oil mixture.

5. 5

   Top with the remaining 2 sheets of phyllo brushed with the butter-oil mixture.

6. 6

   Using a 2 1/4 -inch round biscuit cutter, cut out 24 phyllo rounds.

7. 7

   Press the rounds, buttered side up, into the muffin cups.

8. 8

   Bake for about 4 minutes, or until golden and crisp; don't let the phyllo burn.

9. 9

   Let the phyllo cups cool slightly, then carefully transfer to a rack to cool completely.

10. 10

    Melt the remaining 1 teaspoon of butter in a large skillet.

11. 11

    Add the leeks and a large pinch of salt and pepper.

12. 12

    Cook over moderate heat, stirring, until tender but still slightly green, 8 to 10 minutes.

13. 13

    Just before serving, spoon the sauteed leeks into the phyllo cups.

14. 14

    Top each cup with a piece of smoked salmon and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.