Chopped broccoli rabe florets, leek, and pancetta fill miniature phyllo shells in this savory Leek and Broccoli Tartlets with Pancetta appetizer.

Cat Cora
Recipe by Health December 2011

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Credit: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates

Recipe Summary test

Yield:
Makes 30 servings (serving size: 1 tartlet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°.

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  • 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).

  • 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.

Nutrition Facts

37 calories; fat 2.6g; saturated fat 0.9g; mono fat 0.5g; poly fat 0.2g; protein 1g; carbohydrates 3g; cholesterol 11mg; sodium 52mg; calcium 7mg.
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