Smoked salmon & leek tartlets

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Makes 22-24


    1 cup all-purpose flour
    6 tablespoon unsalted butter, cut into pieces and chilled
    1/8 teaspoon salt
    1 large egg, lightly beaten
    1 to 2 tablespoons cold water, if necessary

    2 tablespoons butter
    2 leeks, white and light green parts diced and thoroughly washed
    2 tablespoons white wine
    ¼ pound thinly sliced smoked salmon, cut into dice
    2 large eggs
    ¾ cup cream
    ½ teaspoon salt
    Freshly ground pepper to taste


Dough:  Put the flour and butter into a food processor and pulse until the mixture resembles coarse meal.  Add the add and pulse again.  If the mixture looks dry, add one tablespoon of cold water; pulse.  Transfer the dough to a work surface and gather it into a ball.  Flatten the dough into a disk,
wrap in plastic wrap, and refrigerate for at least 30 minutes. On a lightly-floured surface, roll out the
dough to a large round circle about 1/8-inch thick.  Using a 2-1/2 inch round cookie cutter, cut out as
many rounds as possible.  Reroll the scraps and cut out more rounds.  Line the cups of 24 mini-muffin pans with the pastry round, pressing the dough into the molds.  Refrigerate until firm. Preheat oven to 425°F. Prick the bottom of the shells with a fork.  Bake the pastry shells until they are dry and lightly browned, about 10 to 12 minutes. Filling:  Lower oven temperature to 350°F. In a medium skillet, melt the butter over medium heat.  Add leeks and cook, stirring occasionally, until they are soft, about 10 to 15 minutes.  Add wine and continue cooking until all the liquid has evaporated, about 5 more minutes.Beat the eggs until well blended; add the cream, salt and pepper.  Put a few pieces of smoked salmon in the bottom of each pastry shell; top with a teaspoon of sautéed leeks.  Pour or spoon in enough of the cream mixture to fill the shell.  
Bake until a knife comes out clean and they are lightly browned, about 15 minutes.