- Servings : 24
Pleasant served hot or at room temperature
- 8 medium leeks, whites only
- 4 onions
- 2 Tbs butter
- 8 leaves spinach, finely chopped
- 6 Tbs finely chopped chives
- 2/3 cup whipping cream
- 1 tsp cayenne, to taste
- 4 Tbs toasted pine nuts
- 24 small tart shells baked
Clean leeks and chop finely. Chop onions. Melt butter in a saucepan and add leeks and onions. Simmer very gently on low heat with lid for 15 to 20 minutes.
Add chopped spinach, chives and 120 ml of the cream and cayenne. Simmer uncovered to reduce volume. Check seasonings. Add pine nuts and fill tart shells with this warm filling. Whip the remaining cream and top each tart with a dab of whipped cream. Slip tarts under the broiler for a minute being careful not to scorch them.
Microwave Directions: Combine chopped leeks, onions and butter in a large pyrex container. Cover with plastic wrap and cook on high 10 to 15 minutes. Add spinach, chives, tablespoon (60 ml) cream and cayenne. Cover and cook on med high 5 minutes. Proceed per regular recipe