Pancetta, Leek, and Goat Cheese Tartlets

Preparation

1. For crust:

   Step 1

   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.

   Step 2

   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.

2. Meanwhile, prepare filling:

   Step 3

   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.

3. Step 4

   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.)

   Step 5

   Using small knife, cut around tartlets to loosen. Turn out tartlets and arrange on platter; top each with parsley leaf.

4. Step 6

   *Pancetta (bacon cured in salt) is available at Italian markets and specialty foods stores