Here’s a Brie–Leek Tartlets recipe that’s elegant but very doable—perfect for brunch, appetizers, or a light dinner 🧀🥧
Brie–Leek Tartlets
Ingredients (makes 6–8 tartlets)
- 1 sheet puff pastry, thawed
- 2 medium leeks (white & light green parts only)
- 2 tbsp butter
- 1 tsp olive oil
- 4–5 oz brie cheese, rind on or off (your choice), sliced
- 1 egg
- ¼ cup heavy cream (or half-and-half)
- Salt & freshly ground black pepper
- Pinch of nutmeg (optional)
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Optional: honey drizzle or balsamic glaze
Prep the Leeks
- Slice leeks thinly and wash well (they hold grit).
- Melt butter with olive oil over medium-low heat.
- Add leeks, season lightly with salt and pepper.
- Cook 12–15 minutes, stirring occasionally, until soft and lightly caramelized.
- Add thyme and set aside to cool slightly.
Assemble Tartlets
- Preheat oven to 400°F (205°C).
- Roll out puff pastry slightly and cut into squares or circles.
- Score a ½-inch border around each piece (don’t cut through).
- Whisk egg, cream, nutmeg, salt, and pepper.
- Inside the border, spread leeks evenly.
- Top with brie slices.
- Spoon a little egg mixture over each tartlet.
Bake
- Bake 15–20 minutes, until puffed and deeply golden.
- Let rest 5 minutes before serving.
Finish & Serve
- Drizzle lightly with honey or balsamic glaze if desired.
- Serve warm or at room temperature.
Variations
- Add protein: Crispy pancetta or prosciutto
- Mushroom version: Add sautéed mushrooms to leeks
- Goat cheese swap: Replace brie with chèvre
- Herb boost: Add rosemary or chives
If you’d like, I can make this into:
- A full-size tart
- Mini phyllo cup version
- A make-ahead party plan
Just say the word 😊
