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Vegetable Recipes -
Leek Filo Tarts
Recipe
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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
Method:
-
Put the
sun-dried tomatoes into a small bowl and pour
over enough boiling water to cover. Set aside
for 20 minutes.
-
Meanwhile,
put the leeks into a saucepan with the white
wine, bring to the boil and simmer until all of
the wine has evaporated.
-
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.
-
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.
-
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.
-
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.
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