Please post your very favorite hors d' euvre or the link to it. It's that time of year!

Pancetta, Leek, and Goat Cheese Tartlets

Pancetta, Leek, and Goat Cheese Tartlets

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizer

Amount Measure Ingredient -- Preparation Method

Crust
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter -- chilled (1 stick) cut into 1/2-inch cubes
3 ounces cream cheese -- chilled cut into 1/2-inch cubes
Filling
2 tablespoons butter -- 1/4 stick
2 cups chopped leeks -- chopped White and pale green parts only about 3 large
1 teaspoon vegetable oil
4 ounces thinly sliced pancetta -- * chopped
2/3 cup half and half
2 large egg yolks
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 ounces soft fresh goat cheese -- crumbled
24 italian parsley -- leaves

For crust:
Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day.

Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes.


Meanwhile, prepare filling:
Preheat oven to 350°F. Melt butter in large skillet over medium heat. Add leeks and sauté 10 minutes; cool. Heat oil in small skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Using slotted spoon, transfer pancetta to paper towels. Whisk half and half and next 3 ingredients in medium bowl to blend. Mix in goat cheese, then leeks and pancetta.


Spoon filling into shells. Bake until filling is set and crust edges are golden, about 30 minutes. Cool in pans 5 minutes. (Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes.)

Using small knife, cut around tartlets to loosen. Turn out tartlets and arrange on platter; top each with parsley leaf.


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NOTES : What to drink: Delicate blanc de blancs Champagne pairs well with these hors d'oeuvres.
*Pancetta (bacon cured in salt) is available at Italian markets and specialty foods stores.

 
Yes. I added the link too--thanks for noticing the omission. I've made the Sacher Torte as well

but Steve and I both agreed the glaze was not so good. On my second attempt I used Ganache and it was wonderful.

 
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