Leek and cabbage tartlets Recipe

Name: Leek and cabbage tartlets
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
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

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.