Crème Fraiche Caramelized Leek Tartlet with Smoked Gouda and Topped with Seared Bay Scallops

Recipe courtesy  of Eat Your Heart Out Catering.


  • 1 package of 15 mini frozen phyllo cups
  • ½ cup Crème Fraiche
  • ¼ cup smoked Gouda cheese, shredded
  • 1 leek, white part only, finely diced and sautéed in olive oil
  • 1 egg, lightly beaten
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 15 small bay scallops


  1. Preheat oven to 350°.
  2. Sauteé leeks in olive oil. Drain oil and set aside. In a bowl combine Gouda, Crème Fraiche, egg, leeks, salt and pepper. Fill phyllo shells with mixture and set aside.
  3. In olive oil, sear both sides of scallops for two minutes. Top each filled phyllo cup with a scallop. Bake in oven for 10 minutes.

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