Ingredients
- 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
Method
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 byFast 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.
