Leek and Spring Onion Tartlets

Yield: 30 tartlets

1 tablespoon butter
1/2 cup finely chopped leeks
1/2 cup finely chopped yellow onion
3 eggs, beaten
1/2 cup heavy cream
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
30 store-bought, pre-baked miniature phyllo tart shells (in frozen section of grocery store)

1. Preheat the oven to 350 degrees F.
2. Arrange the 30 tartlet shells on a baking sheet greased with vegetable oil cooking spray.
3. Melt the butter in a large sauté pan over medium-low heat. Add the leeks and onion and stir frequently. Cook until softened, about 8 to 10 minutes. Remove from the heat and set the mixture aside to cool.
4. In a medium bowl, whisk the eggs, cream, salt, pepper and nutmeg. Add the cooled onion and leek mixture and whisk vigorously.
5. Pour or spoon the egg mixture into the prepared tartlet shells.
6. Bake for 10 to 15 minutes until the egg is set and the tart shells are golden brown.
7. Serve the tartlets warm or at room temperature.

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