Leek Filo Tarts Recipe
Leek Filo Tarts Recipes
8 sun-dried tomatoes
2 leeks, sliced into rings
1/2 pint white wine
2 tbsp skimmed milk
1 small egg, separated
2 oz low-fat soft cheese
6 inch squares of filo pastry
salt and pepper
sliced red onion
Put the sun-dried tomatoes into a
small bowl and pour over enough boiling water to cover.
Set aside for 20 minutes.
Put the leeks into a saucepan with the
white wine, bring to the boil and simmer until all of the wine has
Remove the leeks from the heat and
stir in the milk, egg yolk and soft cheese, season well with salt
Brush a pastry square with a little
egg white and use it to line the base and sides of a 4 inch tart
Brush 2 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 3 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 2 rehydrated tomatoes on top of
each tart and cover with remaining leeks.
Season well and cook in oven, 400F,
gas mark 6, 20 minutes, covering with aluminum foil after 10
Serve with tomatoes and sliced red
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