Leek and Broccoli Tartlets with Pancetta

Name: Leek and Broccoli Tartlets with Pancetta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 59 milliliters finely chopped blanched broccoli rabe florets, squeezed dry; 1 Tbsp butter; 1 large egg, lightly beaten; 0 teaspoons kosher salt; 118 milliliters leek, white and light green parts, finely chopped; 118 milliliters light cream; 0 teaspoons nutmeg; 59 milliliters finely chopped pancetta, optional; 0 teaspoons freshly ground pepper; 30 prebaked miniature phyllo shells (two 15-ounce packages)

Leek and Broccoli Tartlets with Pancetta might be just the hor d'oeuvre you are searching for. This recipe serves 30. One serving contains 26 calories, 1g of protein, and 2g of fat. Head to the store and pick up prebaked phyllo shells, 2 onion, egg, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 35

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Oven

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

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the leeks and onions and cook, stirring occasionally, until soft (810 minutes).

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Onion

Leek

Remove from heat and set the mixture aside to cool slightly (about 10 minutes).

Whisk together egg, cream, nutmeg, salt, and pepper in a bowl. Once the onion mixture is cool, add to egg mixture. Divide broccoli rabe and, if using, pancetta among shells. Fill each shell about 3/4 full with custard mixture.

Ingredients you will need

Broccoli Rabe