Smoked Salmon and Leek Tartlets

• 2 12 teaspoons unsalted butter, 1 1/2 teaspoons melted
• 1 12 teaspoons extra virgin olive oil
• 3 sheets phyllo dough, plus more in case of tearing
• 3 large leeks, white and tender green, thinly sliced
• salt & freshly ground black pepper
• 2 ounces thinly sliced smoked salmon, cut into twenty-four 1-inch-square pieces

1. Preheat the oven to 375.
2. In a small bowl, combine the melted butter and olive oil.
3. Lightly brush two 12-cup mini-muffin tins with a little of the butter-oil mixture.
4. Lay a sheet of phyllo dough on a work surface and brush lightly with a little of the butter-oil mixture.
5. Top with the remaining 2 sheets of phyllo brushed with the butter-oil mixture.
6. Using a 2 1/4 -inch round biscuit cutter, cut out 24 phyllo rounds.
7. Press the rounds, buttered side up, into the muffin cups.
8. Bake for about 4 minutes, or until golden and crisp; don't let the phyllo burn.
9. Let the phyllo cups cool slightly, then carefully transfer to a rack to cool completely.
10. Melt the remaining 1 teaspoon of butter in a large skillet.
11. Add the leeks and a large pinch of salt and pepper.
12. Cook over moderate heat, stirring, until tender but still slightly green, 8 to 10 minutes.
13. Just before serving, spoon the sauteed leeks into the phyllo cups.
14. Top each cup with a piece of smoked salmon and serve immediately.

unsalted butter, extra virgin olive oil, phyllo, leeks, salt, salmon

Taken from www.food.com/recipe/smoked-salmon-and-leek-tartlets-332288 (may not work)