Ledson Winery and Vineyards

Ledson Winery & Vineyards

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Pancetta & Leek Tartlets
paired with our Alexander Valley Syrah


4 cups all-purpose flour
½ lb. butter, cold & cubed
4 eggs
1 tsp. Kosher salt
2 Tbsp. sugar

½ cup pancetta, diced small
1 cup leeks, diced small
¼ cup butter, unsalted
¼ cup water
6 whole eggs
3 egg yolks
1 quart heavy cream
salt and pepper to taste


Mix dry ingredients. Add the butter and cut into the dry ingredients until crumbly, or the butter is the size of green peas. Add the eggs and mix until bound. Let dough rest for 20 minutes in the refrigerator. Roll out on a lightly floured surface until about 3/16 of an inch thick. Place in greased or sprayed tart shells and blind bake in a 350 degree oven with pie weights for 15 minutes. Remove the pie weights and continue cooking until golden brown, about 10 min. Remove from oven and let cool. Makes roughtly 40 bite size tarts, depending on size.

Over medium heat, cook the pancetta until it renders out its moisture, about 2 minutes. Set aside to cool. Saute the leeks in butter and add ¼ cup water and cook until tender, season with salt and pepper. Drain any excess liquid and add to the pancetta. In large bowl combine the eggs, yolks, heavy cream and whisk to combine. Place a small amount of the pancetta-leek mixture in tartlet shells & fill to the top with the custard base. Bake in a 350 degree oven for 8-10 minutes or until crust is golden brown and the custard has set. Serve warm or at room temperature.