2 heads garlic
Freshly ground black pepper
Extra virgin olive oil
4 thick slices smoked bacon
1 medium leek
1 cup shredded mozzarella cheese
Coarse sea salt
Heat oven to 350°F.
Season garlic with kosher salt and pepper and coat with olive oil. Wrap in aluminum foil and bake until soft, about 1 hour. Squeeze each head of garlic through a ricer to remove skins and create a paste, or squeeze out garlic flesh from each clove by pressing with the side of a chef's knife.
Slice bacon into lardons and sauté in a small skillet over medium-low heat until crispy, about 15 minutes.
While bacon cooks, julienne the leeks and throw away the dark green tops. Submerge the cut leeks in cool water and swirl to clean off all dirt and grit. Drain and dry thoroughly with a salad spinner or paper towels.
When most of the bacon fat has rendered, add leeks to skillet, still at a medium low heat. Season lightly with kosher salt and pepper and cook, stirring occasionally, until very soft and sweet, about 20 - 30 minutes.
Prepare the crusts for a mini muffin pan by rolling a small piece of pie dough into a ball the size of a quarter. Place the ball of dough into each well of the mini muffin pan. Carefully press the ball of dough into the well and up the sides of the muffin pan to create the crusts.
Place a small dollop of the garlic paste into each mini muffin well. Top with half of the leeks and bacon and half of the mozzarella.
Bake in the preheated oven for 10-12 minutes or until cheese is bubbly and lightly browned. Remove from oven and serve slightly cooled.