Leek and Summer Squash Tartlets With Brie and Sage

Leek and Summer Squash Tartlets With Brie and Sage

These tartlets use a handmade dough that David Lebovitz learned from a French woman in Paris, made with hot rather than cold butter. They’re delightfully rich and flaky, with a seasonal leek and squash filling and creamy brie.

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Leek and Summer Squash Tartlets With Brie and Sage


Tart dough adapted from David Lebovitz.

Yield: 2 dozen tartlets

Cook Time: 2 hours

Ingredients:

  • 6 tablespoons butter, divided
  • 1 tablespoon grapeseed oil
  • 3 tablespoons water
  • 1 tablespoon organic sugar
  • 3/8 teaspoon sea salt, divided
  • 1 cup all-purpose flour
  • 1 medium summer squash, cubed
  • 3 medium leeks, bulbs and tender green parts chopped
  • 1 large clove garlic, minced
  • 4 ounces brie, rind cut away
  • 1 tablespoon pine nuts
  • 2 teaspoons chopped fresh sage leaves (about 6 large leaves)

Directions:

  1. Preheat oven to 410˚F.
  2. To make the tartlet shells: Cut 5 tablespoons of butter into pats; combine with oil, water, sugar, and 1/8 teaspoon of the salt in a medium oven-proof bowl. Place in preheated oven 15 minutes, until melted and bubbly. Edges of the butter should be browned.
  3. Remove from oven and carefully stir in flour; mixture will sizzle. Stir rigorously until dough comes together in a ball. Add a drizzle more oil if it is too dry. Dough should hold together but will still be a bit crumbly.
  4. Divide in half and distribute dough evenly among two mini-muffin pans; roughly a tablespoon of dough per tartlet. Use your fingers to press the dough into the bottom and around the sides of each mold. (I found the knuckle of my forefinger to work perfectly for creating a well in the middle and shaping the dough around the sides.) Smooth any cracks along the upper edges. The dough should be about 1/8-inch thick.
  5. Prick the bottoms of each tartlet a few times with a fork. Bake until the edges are golden brown, about 5 minutes. They will puff up slightly. Reduce oven temperature to 350˚F.
  6. To make the filling: Melt the remaining 1 tablespoon butter in a skillet over medium heat. Add squash, leeks, and garlic; cook until soft and lightly browned, about 10 minutes. Season with the remaining 1/4 teaspoon salt. Remove from heat.
  7. Cut brie in half; cut each half into 12 small pieces. Place one piece inside each tartlet shell. Cover with about 1 teaspoon of prepared filling, pressing if needed to evenly fill the shell. Top each tartlet with 2 pine nuts. Bake 5 to 6 minutes, or until cheese is melted and filling is heated through.
  8. Allow tartlets to cool 30 minutes. The dough is fragile, so insert the tip of a knife or a thin icing spatula carefully in between the dough and pan, pressing gently down and inward to release the tartlet. Arrange on a plate or platter and garnish with chopped sage.
  9. Serve warm.