Tartlets with Parmesan Cream and Leeks

Parmesan cream and leek tartlets are a refined appetizer that combines the sweetness of leeks with the savoriness of Parmesan cheese. Here is the recipe for these delicious tartlets.

Ingredients

• 1 roll of puff pastry (or salty shortcrust pastry if you prefer)
• 2 medium-sized leeks
• 200 ml of fresh cream for cooking
• 100 g of grated Parmesan cheese
• 2 egg yolks
• Salt to taste
• Black pepper to taste
• Nutmeg to taste
• Butter for greasing the molds
• Flour for dusting the work surface

Preparation

1. Preheat the oven to 180°C.
2. Lightly grease the tartlet molds with butter.
3. Roll out the puff pastry on a floured work surface and cut out circles slightly larger than the molds. Line each mold with a pastry circle, pierce the bottom with a fork and bake for about 10 minutes to pre-cook the bases.
4. While the bases are baking, clean the leeks by removing the tougher outer parts and slice them into thin rings. Sauté the leeks with a bit of oil until they become soft and translucent, then season with a little salt.
5. In a bowl, mix the egg yolks with the cream, add the grated Parmesan cheese, a pinch of nutmeg, and adjust for salt and pepper.
6. Take the puff pastry bases out of the oven, and distribute the cooked leeks evenly among the tartlets.
7. Pour the Parmesan and cream mixture over the leeks and return the tartlets to the oven for about 20-25 minutes or until the surface appears golden.
8. Allow the tartlets to cool slightly before serving.

Curiosity

Parmigiano is a PDO cheese whose production is allowed in some provinces of Northern Italy. Its aging can vary, and depending on it, the flavor of the cheese can be more or less intense, which will also affect the taste of the tartlets.

If you don’t have Parmesan, you can replace it with another grated aged cheese, such as Parma cheese or aged Pecorino, depending on your availability and preferences.