Rustic Caramelized Leeks and Tomato Tartlets
- Two sheets filo pastry , room temperature
- 1 large or 2 smaller leeks
- 2 tsp butter
- 1/2 tsp of oil
- 1 large or 2 small tomatoes
- 4 tbs balsamic vinegar
- 1 tsp brown sugar
- 1/4 cup basil , chopped or 1 tsp chopped fresh thyme
- 1 clove of garlic
- 1 tsp good olive oil
- salt and pepper , to taste
Once the leeks are caramelized, translucent, soft and smelling great, turn the heat down to low but leave them in the pan while you cut the tomatoes into 8ths.
Gently place in a bowl "“ you don't want all the seeds falling out "“ and pour over the balsamic reduction.
Grate the clove of garlic over the tomatoes, then add the basil, olive oil, salt and pepper and stir very gently to combine.
Set aside while you prepare the pastry.
Take the sheet of filo pastry, brush with melted butter fold in half.
Repeat the process so you have a small, tartlet sized rectangle.
Place in the tartlet pan, and scrunch and fold the edges gently to fit "“ be careful, because the pastry tears easily.
Repeat with the other sheet of pastry.
Place the leeks in the pastry shells,
Then top with the tomato segments, seeds facing up.
Spoon over the deliciousness from the bottom of the tomato bowl,
then add an extra shake of salt and pepper.
Bake for 15-20mins (mine took 17).
If the pastry is browning too fast, tent it with tin foil.
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