Leeks

Leeks and prosciutto tartlets

Name: Leeks and prosciutto tartlets
Prep time: 30 min
Cook time: 10 min
Yield: 6
Cuisine: Brunchs et déjeuners
Ingredients: 12 commercial bread slices, without its crust; 125 ml (1/2 cup) of melted butter; 30 ml (2 tablespoons) of olive oil; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 6 eggs; Salt and pepper up to taste; 60 ml (1/4 cup) of cooking cream; 4 minced prosciutto slices; 125 ml (1/2 cup) of grated Parmesan cheese

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Author: Les Cultures de chez nous

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Preparation 20

Baking 10

Portions 6

Freezing No

Ingredients Preparation

Ingredients

12 commercial bread slices, without its crust
125 ml (1/2 cup) of melted butter
30 ml (2 tablespoons) of olive oil
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
6 eggs
Salt and pepper up to taste
60 ml (1/4 cup) of cooking cream
4 minced prosciutto slices
125 ml (1/2 cup) of grated Parmesan cheese

Preparation

Side-by-side mode

Preheat oven at 350 °F (180 °C). With a rolling pin, press each bread slice until very thin. Brush with butter over both sides, set into muffin molds and oven bake 10 minutes or until roasted.
In a large pan, heat olive oil at medium high heat, fry leeks for 2 to 3 minutes.
Heat water in a bain-marie. In the upper container add and whisk eggs, season with salt and pepper. Add cream and leeks. Stir from time to time until eggs are cooked up to your taste. Add prosciutto and parmesan.
Garnish bread cups, with eggs and sliced leeks. Serve.