-
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.
-
Serve immediately.