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Leek and cabbage tartlets Recipe

Leek and cabbage tartlets
Source: Iga

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Ingredients

  • 125 mL (½ cup) raisins
  • 1 package (454 g) Commercial Shortcrust Pastry
  • 15 mL (1 tbsp.) Compliments Olive Oil
  • 3 leeks
  • 1.5 L (6 cups) Savoy cabbage
  • 2 mL (½ tsp.) ground cumin
  • 1 mL (1/4 tsp.) ground cinnamon
  • 1 ml (¼ tsp.) salt
  • 3 eggs
  • 80 mL (1/3 cup) milk
  • 80 mL (1/3 cup) grated Compliments Old Cheddar Cheese
PREP TIME
20m
COOK TIME
40m
TOTAL TIME
1h
YIELD
4 servings

Instructions

  • In a small bowl, plump the raisins in water for 10 minutes.
  • Strain and set aside. 
  • On a lightly floured surface, roll pastry to 2 to 3 mm (1/8 in.) thick with arolling pin.
  • Prick pastry with a fork.
  • For standard 15 cm (6 in.) tartlet pans, cut pastry into four 20 cm (8 in.) rounds.
  • Line pans with pastry and refrigerate for at least 30 minutes.
  • Preheat oven to 190°C (375°F).
  • Place tartlets on a cookie sheet on bottom oven rack and bake for about 10 minutes or until lightly browned.
  • Set aside.
  • In a frying pan, heat oil over medium heat.
  • Add leeks and cook 2 to 3 minutes, without browning. 
  • Add cabbage and continue to cook for about 5 minutes.
  • Add raisins, cumin, cinnamon, and half the salt. Combine and divide among the tartlets.
  • In a bowl, beat eggs, milk and rest of salt.
  • Divide among tartlets and reserve 15 ml (1 tbsp.) of mixture.
  • Divide cheese among tartlets.
  • Brush rim of pastry with reserved egg mixture.
  • Bake on middle oven rack for 20 to 30 minutes or until topping is cooked.
  • Serve with a red lettuce salad.

Dinner

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A recipe from Iga

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