Chopped broccoli rabe florets, leek, and pancetta fill miniature phyllo shells in this savory Leek and Broccoli Tartlets with Pancetta appetizer.Leeks contain potent antioxidants that help fight against free radicals as you age.

Cat Cora


Credit: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates

Recipe Summary test

Makes 30 servings (serving size: 1 tartlet)


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°.

  • In a large skillet, melt butter over medium-low heat. Add the leeks and onions and cook, stirring occasionally, until soft (8–10 minutes). Remove from heat and set the mixture aside to cool slightly (about 10 minutes).

  • Whisk together egg, cream, nutmeg, salt, and pepper in a bowl. Once the onion mixture is cool, add to egg mixture. Divide broccoli rabe and, if using, pancetta among shells. Fill each shell about 3/4 full with custard mixture. Bake until the custard sets (10–15 minutes). Serve warm or at room temperature.

Nutrition Facts

37 calories; fat 2.6g; saturated fat 0.9g; mono fat 0.5g; poly fat 0.2g; protein 1g; carbohydrates 3g; cholesterol 11mg; sodium 52mg; calcium 7mg.