Tartlets with leeks and potatoes

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.
Tartlets with leeks and potatoes

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Tartlets with leeks and potatoes

Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 tartlets
Difficulty Easy


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


For the shortcrust pastry

  1. Mix butter, flour, hazelnuts and salt.
  2. 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

  1. 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.
  2. 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.


  1. Take 12 muffin tins line the bottom of the mold with baking paper and butter the sides.
  2. Roll out the dough with a thickness of 3-4 mm, cut 12 discs with a ring mould and place into the tins.
  3. 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.


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.

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