creamy leek + oyster tartlets

The amount of leek/breadcrumb mixture you’ll need for each depends on how big the oysters and tart shells are. Just fill up each one right to the top, mounding slightly before baking.

  • 1 medium leek

  • 1 tablespoon unsalted butter

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon flour

  • 2 tablespoons white wine

  • 1/4 cup heavy cream

  • 1/4 cup fresh flat-leaf Italian parsley

  • 1/4 cup plain breadcrumbs

  • 1/4 cup freshly grated Parmigiano-Reggiano, plus extra for garnish

  • 12 prepared tart shells 

  • 12 oysters, cleaned, dried, and shucked

  • Extra virgin olive oil, for drizzling

  1. Trim ends off leek and discard. Cut a 3-inch piece off leek at base and cut vertically into 2 pieces. Place in a sieve and rinse under cold water several times to remove dirt. Pat completely dry. Finely mince leeks and set aside.

  2. Preheat oven to 400°F. 

  3. In a small sauté pan, melt butter over medium heat. Add leeks and cook until softened, about 5 minutes. Season with salt and pepper. Add flour and cook for about 30 seconds until completely incorporated. Whisk in wine and cook until incorporated. Add cream and stir until smooth. Add 2 tablespoons parsley and remove from heat. 

  4. In a small bowl, combine breadcrumbs and Parmigiano-Reggiano and season with salt and pepper.  

  5. Place tart shells on a baking sheet. Place 1 oyster in bottom of each shell, taking care to add as little liquor from oysters as possible. Top with about 1 teaspoon creamed leeks mixture followed by some breadcrumb mixture. Drizzle each with olive oil. Bake for 10-15 minutes, until tops are lightly golden brown. Transfer to a serving platter and top with a bit of additional Parmigiano-Reggiano and serve.

Makes 12.