• Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • What’s in season in December?

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Leek and tomato tarts



    • 1½ cups plain flour
    • 1 tsp fine salt
    • 2 Tbsp extra virgin olive oil
    • ½ cup iced water
    • 12 pencil leeks, trimmed
    • 100g gruyere cheese, grated
    • ½ cup semi-dried tomatoes
    • salt and pepper

    Leek and tomato tarts


    Preheat oven to 180°C. Combine the flour, salt and olive oil in a food processor and pulse briefly. Add the water with the motor running and mix until a dough forms.

    Chill for 1 hour, then roll out to form 4 rectangles 8cm x 16cm.

    Blanch the leeks briefly, then arrange on the pastry with the cheese and tomatoes. Season with salt and pepper, then bake for 20 minutes, until the pastry is golden.

    Submitted by
    Fast Ed

    Tips and Tricks

    • As a general rule, try and buy only so much cheese as you can eat in two sittings. This will reduce the need for long cheese storage and reduce the chance of wastage.

    • Look for small leeks with crisp green tops. Trim the tops and store in a sealed plastic bag in the crisper for one week.

    Leek and tomato tarts was successfully added to your meal planner

     or  Back to recipe

    This recipe is already in your Meal Planner!

     or  Back to recipe