Easy Brie-Leek Tartlets. Listening To King Salami & The Cumberland.

If you need a quick and easy appetizer, give these super tasty Brie-Leek Tartlets a try. All of the ingredients keep well in the fridge so you can just whip the tartlets together at a moment’s notice. You can also fill the tart shells a few hours ahead and store in the refrigerator before baking…the shells will still be crisp after baking.

Recipe can be easily doubled or tripled. Definitely consider that since they fly off the tray in a flash!

Easy Brie-Leek Tartlets


1 medium leek (tender parts only), finely chopped
1 garlic clove, minced
3 tablespoons butter
1/2 cup heavy whipping cream
Dash salt and pepper
Dash ground nutmeg
1 package (1.9 ounces) frozen miniature phyllo tart shells
2 ounces Brie, rind removed


1. In a small skillet, sauté leek and garlic in butter until tender. Add the cream, salt, pepper and nutmeg. Cook, stirring for 1-2 minutes or until thickened.

2. Place tart shells on a baking sheet.

3. Slice cheese into 15 pieces and place one piece in each tart shell. Top each with 1-1/2 teaspoons leek mixture.

4. Bake tartlets at 350°F for 6-8 minutes or until heated through. Refrigerate leftovers.

Makes 15 tartlets

Recipe from Taste of Home

Some R&B to go with dat brie? Well, kinda sorta R&B.

Lauded as “London’s R&B-punk sensation”, King Salami & The Cumberland are slamming it on their latest release ‘Back To Wurstville’.

Check out King Salami & The Cumberland on Facebook. You can buy their music on Bandcamp.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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