Puff pastry tartlets with leeks and pancetta

Author: Les Cultures de chez nous
Portions 4
Freezing No
Sodium518 mg
Protein15 g
Fiber4 g
Fat28 g
Carbohydrate38 g
Iron4 mg
Calcium54 mg


  • 300 g of puff pastry
  • 125 ml (½ cup) of diced pancetta
  • 1 package of 250 g of Les Cultures de chez nous sliced leeks
  • 2 eggs
  • 30 ml (2 tablespoons) of fresh chopped chive
  • 15 ml (1 tablespoon) of butter
  • 45 ml (3 tablespoons) of fresh chopped parsley (optional)
LeeksFind our bag in yourlocal grocery store

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  • Preheat oven at 190 C (375 F).
  • Over a floured surface, lower the dough then slice into four square of 11,25 cm (4 ½ inches). Set each squares into a tartlets mold of 10 cm (4 inches) of diameter.
  • In a pan,melt butter at medium heat. Cook pancetta for 1 to 2 minutes.
  • Add leeks and cook for 4 to 5 minutes. Remove from heat and cool down.
  • In a bowl, whisk eggs with chive and, if desired, parsley. Add leeks preparation. Salt and pepper. Divide the mix over tartlets molds.
  • Oven bake for 20 to 25 minutes.

Chef's notes