- 1 cup all purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 3 ounces chilled cream cheese, cut into 1/2-inch cubes
- 2 tablespoons (1/4 stick) butter
- 2 cups chopped leeks (white and pale green parts only; about 3 large)
- 1 teaspoon vegetable oil
- 4 ounces thinly sliced pancetta, chopped
- 2/3 cup half and half
- 2 large egg yolks
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 ounces soft fresh goat cheese, crumbled
- Fresh parsley leaves
- Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day.
- Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes.
- Preheat oven to 350°F. Melt butter in large skillet over medium heat. Add leeks and sauté 10 minutes; cool. Heat oil in small skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Using slotted spoon, transfer pancetta to paper towels. Whisk half and half and next 3 ingredients in medium bowl to blend. Mix in goat cheese, then leeks and pancetta.
- Spoon filling into shells. Bake until filling is set and crust edges are golden, about 30 minutes. Cool in pans 5 minutes. (Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes.)
- Using small knife, cut around tartlets to loosen. Turn out tartlets and arrange on platter; top each with parsley leaf.
- Pancetta (bacon cured in salt) is available at Italian markets and specialty foods stores