Leeks and prosciutto tartlets

Author: Les Cultures de chez nous
Tourtelettes de poireaux au prosciutto
Preparation 20
Baking 10
Portions 6
Freezing No


  • 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 gr (3 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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  • 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.

Chef's notes