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Prep Time: 45 min
Total Time:45 min Yield: 24
Ingredients:
1 sheet frozen puff pastry, thawed
1-1/2 cups leeks, sliced thinly
2 teaspoons extra-virgin olive oil
12 ounces bacon, fried crisp, crumbled
2/3 cup half-and-half (light cream)
1/2 cup sharp cheddar cheese, grated
1 egg
1 egg yolk
1 tablespoon fresh thyme leaves, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg freshly grated
(2) 12 cup mini muffin pans
Instruction:
Preheat oven to 400 degrees F. Spray two
mini muffin tins.
Roll pastry to 10x18-inch. Cut out (24) 2-1/2-inch
rounds; fit into prepared pans.
In a skillet over medium-high heat saute leeks in oil until tender but not brown. Transfer
to a small bowl combine with bacon, cream, cheese, egg and egg yolk, thyme, salt, pepper and nutmeg. Spoon 1 tablespoon mixture into each
cup.
Bake for 20 minutes or until set, serve warm if desired.
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Wine
recommendation: Pinot Gris; Chardonnay |
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