Another tartlet recipe, except this time, we're using shop bought pastry. Make sure to find a high quality pastry that contains a lot of butter.

Ingredients:

• 2 sheets pastry
• 250g gruyere cheese
• 500g leeks
• 4 tbsp. grated parmesan cheese
• Salt and pepper
• 6 large tomatoes
• 1 egg yolk

Method of Preparation:

1. Finely slice the leeks by slicing them down the middle lengthways and then finely chop them widthways. Slice the tomatoes.

2. Place the pastry sheets onto a baking tray and sprinkle each of them with half of the gruyere cheese, leaving an inch around the edge free of cheese.

3. Arrange half of the leeks onto each pastry sheet over the cheese, and then arrange the tomato slices over the leeks.

4. Sprinkle the parmesan cheese over the top of the tarts and then season well with salt and pepper.

5. Fold the edges of the pastry over the filling, brush the edges of the pastry with egg yolk and then bake the tarts in a 200C oven for 20 minutes or so until golden brown.

6. Let the tartlets cool down for five minutes or so before slicing and serving.

These tarts make around 12 servings all in all as a starter, although you could serve it as a main course to around 8 people.

Author: Laura Young.

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Conversions
250g	about 9 oz (8.81825 oz based on 0.035273 ounces in a gram)
500g	about 18 oz (17.6365 oz based on 0.035273 ounces in a gram)
200°C	400°F / Gas Mark 6

Data: