Smoked Salmon and Leek Tartlets
- SERVINGS: MAKES 24 HORS D'OEUVRES
Chef Georges Perrier usually makes his little hors d'oeuvres with rich, buttery pâte brisée. In a nod to the healthy theme of the meal, this recipe uses flaky phyllo dough.
- 2 1/2 teaspoons unsalted butter, 1 1/2 teaspoons melted
- 1 1/2 teaspoons extra-virgin olive oil
- 3 sheets of phyllo dough, plus more in case of tearing
- 3 large leeks, white and tender green, thinly sliced
- Salt and freshly ground pepper
- 2 ounces thinly sliced smoked salmon, cut into twenty-four 1-inch-square pieces
- Preheat the oven to 375°. In a small bowl, combine the melted butter and olive oil. Lightly brush two 12-cup mini-muffin tins with a little of the butter-oil mixture. Lay a sheet of phyllo dough on a work surface and brush lightly with a little of the butter-oil mixture. Top with the remaining 2 sheets of phyllo brushed with the butter-oil mixture.
- Using a 2 1/4 -inch round biscuit cutter, cut out 24 phyllo rounds. Press the rounds, buttered side up, into the muffin cups. Bake for about 4 minutes, or until golden and crisp; don't let the phyllo burn. Let the phyllo cups cool slightly, then carefully transfer to a rack to cool completely.
- Melt the remaining 1 teaspoon of butter in a large skillet. Add the leeks and a large pinch of salt and pepper. Cook over moderate heat, stirring, until tender but still slightly green, 8 to 10 minutes.
- Just before serving, spoon the sautéed leeks into the phyllo cups. Top each cup with a piece of smoked salmon and serve immediately.
The nonvintage Diebolt-Vallois Blanc de Blancs, a 100 percent Chardonnay Champagne from a small domaine located in Cramant, has the elegance and complexity to make a wonderful aperitif. Another excellent choice: the nonvintage Jacquesson Brut Perfection.
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Congratulations to Mei Lin, winner of Top Chef Season 12.