This is a really good little pastry to set out for guests.

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Name: Irish Leek & Swiss Tarts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Irish
Ingredients: 2 Uncooked Pie crust cut into 4 inch circles; 12 4 inch heavy duty foil circles; 1 envelope leek soup dry mix; 1-1/2 cups milk; 1/2 cup light cream; 3 Eggs slightly beaten; 6 ounces Swiss cheese shredded; 1 tsp dry mustard; dash pepper; 1 4.5 ounce Canned deviled ham; 2 tablespoon fine dry bed crumbs

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INGREDIENTS

2 Uncooked Pie crust ; cut into 4 inch circles
12 4 inch heavy duty foil circles
1 envelope leek soup ; dry mix
1-1/2 cups milk
1/2 cup light cream
3 Eggs ; slightly beaten
6 ounces Swiss cheese ; shredded
1 tsp dry mustard
dash pepper
1 4.5 ounce Canned deviled ham
2 tablespoon fine dry bed crumbs

INSTRUCTIONS

Place pie crusts into small 12 count tart pan (or a muffin pan will do). Line the pastry with the foil circles. Bake for 5 minutes, remove from oven and discard foil. Reduce oven to 325F.

In a saucepan, combine soup mix and milk; cook and stir until mixture boils. Remove from heat; cool slightly. Stir in cream. Combine eggs, cheese, mustard and pepper. Gradually add to the soup mixture, stirring until well blended.

Mix deviled ham and bread crumbs and spread on the sides of each tart shell. Carefully pour soup mixture into each shell. Bake at 325F for 30 to 35 minutes, until center is firm.

Let stand about 10 minutes. Top with a dab of sour cream and parsley, then serve. Yield: 12 tarts

NOTES

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Irish Leek & Swiss Tarts

2 Uncooked Pie crust cut into 4 inch circles
12 4 inch heavy duty foil circles
1 envelope leek soup dry mix
1-1/2 cups milk
1/2 cup light cream
3 Eggs slightly beaten
6 ounces Swiss cheese shredded
1 tsp dry mustard
 dash pepper
1 4.5 ounce Canned deviled ham
2 tablespoon fine dry bed crumbs

Place pie crusts into small 12 count tart pan (or a muffin pan will do). Line the pastry with the foil circles. Bake for 5 minutes, remove from oven and discard foil. Reduce oven to 325F.

Mix deviled ham and bread crumbs and spread on the sides of each tart shell. Carefully pour soup mixture into each shell. Bake at 325F for 30 to 35 minutes, until center is firm.

Let stand about 10 minutes. Top with a dab of sour cream and parsley, then serve. Yield: 12 tarts

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Nutrition

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Serving Size: 1 Serving (168g)
Recipe Makes: 12 Servings

Calories: 418
Calories from Fat: 272 (65%)

Amt Per Serving		% DV

	Total Fat 30.2g	40 %
	Saturated Fat 15.6g	78 %
	Monounsaturated Fat 10g
	Polyunsanturated Fat 2.3g
Cholesterol 110.9mg		34 %
Sodium 460.4mg		16 %
Potassium 201.8mg		5 %
Total Carbohydrate 26.1g		8 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 25g
Protein 10.9g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 418

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