Leek and Broccoli Tartlets with Pancetta

Leek and Broccoli Tartlets with Pancetta
Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
Chopped broccoli rabe florets, leek, and pancetta fill miniature phyllo shells in this savory Leek and Broccoli Tartlets with Pancetta appetizer.


Makes 30 servings (serving size: 1 tartlet)

Nutritional 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


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)


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.