Leek and tomato tarts

by Ed Halmagyi


  • 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


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.