Main Line Entertains

The Saturday Club

2 tablespoons butter

1 cups chopped leeks (white and pale green parts only, about 3 large)

1 teaspoon vegetable oil

4 ounces thinly sliced pancetta, chopped

24 miniature phyllo shells

2/3 cup half-and-half

2 egg yolks

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

2 ounces soft fresh goat cheese, crumbled

Preheat the oven to 350°. Melt the butter in a large skillet over medium heat. Add the leeks and sauté for 10 minutes. Remove from the heat to cool. Heat the oil in a small skillet over medium-high heat. Add the pancetta and sauté for 6 minutes or until crisp. Remove the pancetta with a slotted spoon to drain on paper towels.

Place the phyllo shells on a baking sheet. Whisk the half-and-half, egg yolks, salt, and pepper in a medium bowl until blended. Stir in the goat cheese, leeks, and pancetta. Spoon into the phyllo shells. Bake for 30 minutes, or until the filling is set and the edges are golden brown. Cool in the pans for 5 minutes. (You may make 1 day ahead and cover and chill on the baking sheet. Reheat, uncovered, in a preheated 350° oven for 12 minutes before serving.)

Note: Pancetta is bacon cured in salt and is available at Italian markets and specialty food stores.

Yield: 2 dozen

Notes:

1. Found there could have been a little more custard than the recipe called for, and would likely double that next time

2. These baked up in about 15 minutes