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Leek and cabbage tartlets

Leek and cabbage tartlets

Vegetables and salads | Medium | 1 hour 30 minutes
Vegetables and salads
Medium
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 500
  • Lipides 25 g 38 %
    • Saturated fat  9 g
    • ++ Trans fat 0 g 46 %
  • Cholesterol 130 mg
  • Sodium  430 mg 18 %
  • Carbohydrate 57 g 19 %
    • Fibre  4 g 16 %
    • Sugars  13 g
  • Protein 11 g
    • Vitamin A 15 %
    • Vitamin C 20 %
    • Calcium 8 %
    • Iron 25 %
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Recipe details

Ingredients

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Directions

  1. In a small bowl, plump the raisins in water for 10 minutes. Strain and set aside. 
  2. On a lightly floured surface, roll pastry to 2 to 3 mm (1/8 in.) thick with arolling pin. Prick pastry with a fork.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake on middle oven rack for 20 to 30 minutes or until topping is cooked. Serve with a red lettuce salad.

Variation: Serve the cabbage and leek filling (without the eggs and cheese) as a side dish.

Tip: Use commercial tartlet shells. Reduce cooking time for filled tartlets by about10 to 15 minutes. Makes 12 tartlets.

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