1. Start by preheating your oven to 375°F (190°C).
2. Wash and finely chop the leeks.
3. In a pan, melt the butter over medium heat and sauté the leeks until they are soft.
4. Roll out the pie crust and cut out circles to fit your mini-tartlet molds.
5. Gently press the pie crust into the molds.
6. Season the sautéed leeks with salt and pepper, then evenly distribute them into the pie crusts.
7. In a small bowl, mix the heavy cream with a pinch of salt and pepper, then pour a spoonful into each tartlet over the leeks.
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