Leek And Onion Tartlets

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 tablespoon unsalted butter
• 1/2 cup finely chopped well-cleaned leek ( and light green pars only)
• 1/2 cup finely chopped onion
• 1 large egg, beaten
• 1/2 cup light cream
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 30 prebaked frozen miniature phyllo cups (two 15-ounce packages, not thawed)

Recipe

• 1 place a rack in the middle of the oven; preheat oven to 350°.
• 2 in a large skillet over med-low heat, melt the butter.
• 3 add the leeks and onion and stir constantly.
• 4 cook until soft, 8-10 minutes.
• 5 remove from the heat and set aside to cool.
• 6 in a small bowl, whisk the egg, cream, salt, pepper, and nutmeg together.
• 7 stir the cooled onion mixture into the egg mixture.
• 8 divide among the tartlet shells.
• 9 place the tarts on a baking sheet and bake until the custard sets, about 10-15 minutes.
• 10 serve the tartlets warm or at room temperature.
• 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.