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
Instructions
1 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.
2 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.