Vegetable Recipes - Leek Filo Tarts Recipe

Ingredients

Serve 4

• 8 sun-dried tomatoes

• 2 leeks, sliced into rings

• 300 ml/1/2 pint white wine

• 2 tablespoons skimmed milk

• 1 small egg, separated

• 50 g/2 oz low-fat soft cheese

• 12 x 15 cm/6 inch squares of filo pastry

• salt and pepper

To serve:

• tomatoes

• sliced red onion

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Method:

1. Put the sun-dried tomatoes into a small bowl and pour over enough boiling water to cover. Set aside for 20 minutes.

2. Meanwhile, put the leeks into a saucepan with the white wine, bring to the boil and simmer until all of the wine has evaporated.

3. Remove the leeks from the heat and stir in the milk, egg yolk and soft cheese, and season well with salt and pepper. Brush a pastry square with a little egg white and use it to line the base and sides of a 10 cm/4 inch tart case.

4. Brush two more squares and lay these on top, each at a slightly different angle from the first, allowing the edges to flop over the rim. Line three more tart cases in the same way, using up all the pastry squares.

5. Half-fill each pastry case with a spoonful of the cooked leek mixture. Lay two dehydrated tomatoes on top of each tart and then cover with the remaining leeks.

6. Season well and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes, covering with aluminum foil after 10 minutes. Serve with tomatoes and sliced red onion.