Ingredients
1 sheet of store bought puff pastry (I used Pepperidge Farm)
1 large leek (or 2 small)
1 cup half & half
1 cup Swiss cheese
1 egg beaten slightly
Salt and pepper
1 Tbsp butter
Preparation
Chop of the green part from leek and cut lengthwise. Slice finely and in a sieve run under cold running water to clean from the soil dirt.
On a skillet melt the butter and add leeks. Add salt, pepper and sweat few minutes until soft.
In a bowl combine half & half, egg and shredded cheese. Add salt pepper and mix together. Add leek and stir the mixture around.
Roll out the puff pastry and cut out nine uniform squares. Place each square in the muffin pan.
Spoon the mixture into each tart and bake in the oven preheated to 400˚F for 30-40 min until the edges are nicely brown. Let cool slightly and transfer each tart to a plate.
