Happy New Year ! We’ll start 2015 with a vegetarian quiche made with vegetables typical of the winter months. Here are the tartlets with leeks and potatoes, enriched with parmesan, enclosed in a tasty hazelnut shortcrust pastry.
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Tartlets with leeks and potatoes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 tartlets
Ingredients
For the shortcrust pastry
- 110 g of butter
- 210 g of flour
- 50 g of chopped hazelnuts
- 2 g of salt
- 1/2 cup of warm water
For the filling
- 250 g of leeks
- 250 g of potatoes
- 50 ml of cream
- 50 ml of milk
- 1 egg
- 40 g of grain
- black pepper
- nutmeg
Instructions
For the shortcrust pastry
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Mix butter, flour, hazelnuts and salt.
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Add water little by little to reach the right consistency; let rest half an hour in the fridge before using the dough.
For the filling
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Boil the potatoes; it will take 15-20 minutes depending on their size. Meanwhile sauté the leeks in a pan with a pinch of salt.
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Mash the potatoes and add them to the leeks, then add the grated Parmesan, egg, cream and milk. Add the black pepper and nutmeg, then season with salt.
Composition
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Take 12 muffin tins line the bottom of the mold with baking paper and butter the sides.
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Roll out the dough with a thickness of 3-4 mm, cut 12 discs with a ring mould and place into the tins.
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Fill the tins with the filling and place them in the upper part of the oven. Bake at 180 °C for 20 minutes. After this time, move the pan in the lower part of the oven and cook the cakes for another 15 minutes.
Notes
If you want to prepare a single pie, you have to increase by 50% the crust ingredients and double the filling, and then bake about 50-55 minutes.