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
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.
Preheat oven to 400°F.
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.
In a small bowl, combine breadcrumbs and Parmigiano-Reggiano and season with salt and pepper.
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.