ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Leek and Broccoli Tartlets with Pancetta

Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
Yield Makes 30 servings (serving size: 1 tartlet)
Chopped broccoli rabe florets, leek, and pancetta fill miniature phyllo shells in this savory Leek and Broccoli Tartlets with Pancetta appetizer.

Ingredients

  • 1 tablespoon butter
  • 1 leek, white and light green parts, finely chopped (1/2 cup)
  • 1/2 medium yellow onion, finely chopped (1/2 cup)
  • 1 large egg, lightly beaten
  • 1/2 cup light cream
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup finely chopped blanched broccoli rabe florets, squeezed dry
  • 1/4 cup finely chopped pancetta, optional
  • 30 prebaked miniature phyllo shells (two 15-ounce packages)

Nutrition Information

  • calories 37
  • fat 2.6 g
  • satfat 0.9 g
  • monofat 0.5 g
  • polyfat 0.2 g
  • protein 1 g
  • carbohydrate 3 g
  • fiber 0.0 g
  • cholesterol 11 mg
  • iron 0.0 mg
  • sodium 52 mg
  • calcium 7 mg

How to Make It

  1. Preheat the oven to 350°.

  2. In a large skillet, melt butter over medium-low heat. Add the leeks and onions and cook, stirring occasionally, until soft (8–10 minutes). Remove from heat and set the mixture aside to cool slightly (about 10 minutes).

  3. 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. Bake until the custard sets (10–15 minutes). Serve warm or at room temperature.