Caramelised leek and brie tartlets

Simple and satisfying bite-sized tarts featuring creamy brie and the sweetness of caramelised leek.

  • 10 mins preparation
  • 35 mins cooking
  • Makes 24 Item
  • Print


Caramelised leek and brie tartlets
  • 1 tablespoon olive oil
  • 25 gram butter
  • 2 leeks, finely sliced
  • 1 clove garlic, crushed
  • 1 tablespoon light brown sugar
  • 1 tablespoon white wine vinegar
  • 3 sheets puff pastry
  • 200 gram piece brie cheese
  • 24 sprigs lemon thyme


Caramelised leek and brie tartlets
  • 1
    Preheat oven to 200°C. Oil two 12-hole (2-tbsp/40ml) deep flat-based patty pans.
  • 2
    In a large frying pan, heat oil and butter; cook leek, stirring, about 5 minutes or until leek softens. Add garlic, sugar and vinegar; cook, stirring, about 8 minutes or until leek caramelises.
  • 3
    Cut eight squares from each pastry sheet; press one pastry square into each pan hole. Spoon leek mixture into pastry cases.
  • 4
    Cut cheese into 24 pieces. Place a piece of cheese on each tartlet.
  • 5
    Bake tartlets about 20 minutes. Serve tartlets topped with thyme.

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