Mini filo tartlets

Mini filo tartlets with bacon and leeks

For 12 tartlets

Difficulty: easy

Price: medium

Preparation: 25 min

Cooking: 20 min

Resting time: 5 min

Preheat the oven to 180°C (fan/convection setting).

Finely slice the leeks.

Sweat the leeks dry for 5 minutes, then allow the released water to evaporate.

Add the bacon lardons and cook until lightly browned.

Drain the filling on paper towels.

Brush a sheet of filo pastry with melted butter.

Layer three sheets together, brushing butter between each layer.

Cut squares sized to fit the tartlet molds.

Line the tartlet molds, forming regular folds.

Repeat the process with the remaining sheets.

Whisk the eggs with the cream and milk.

Add the grated cheese and season.

Divide the bacon and leek filling among the tart shells.

Unmold the ganache and place it onto your pre-cut sponge cake layer.

Pour the quiche mixture into the molds, filling them up to three-quarters full.

Bake for 18 to 20 minutes until golden brown.

Let rest for 5 minutes before unmolding.

Chef’s tip: thoroughly dry the leeks to ensure a perfectly crispy filo pastry.