-
Put the sun-dried tomatoes into a
small bowl and pour over enough boiling water to cover.
-
Set aside for 20 minutes.
-
Put the leeks into a saucepan with the
white wine, bring to the boil and simmer until all of the wine has
evaporated.
-
Remove the leeks from the heat and
stir in the milk, egg yolk and soft cheese, season well with salt
and pepper.
-
Brush a pastry square with a little
egg white and use it to line the base and sides of a 4 inch tart
case.
-
Brush 2 more squares and lay these on
top, each at a slightly different angle from the first, allowing the
edges to flop over the rim.
-
Line 3 more tart cases in the same
way, using up all the pastry squares.
-
Half-fill each pastry case with a
spoonful of the cooked leek mixture.
-
Lay 2 rehydrated tomatoes on top of
each tart and cover with remaining leeks.
-
Season well and cook in oven, 400F,
gas mark 6, 20 minutes, covering with aluminum foil after 10
minutes.
-
Serve with tomatoes and sliced red
onion.
