Herbed Leek Tarts

Start to Finish: 45 minutes

Ingredients:
4-1/2 cups thinly sliced leek (6 medium)
4 cloves garlic, minced
2 tablespoons olive oil
1/2 cup chopped red sweet pepper (1 small)
2 tablespoons Dijon-style mustard
1 teaspoon dried herbes de Provence or dried basil, crushed
6 ounces Gruyere or Swiss cheese, shredded (1-1/2 cups)
1 package rolled refrigerated unbaked pie crust (15 oz/ 2 crusts)
2 tablespoons chopped almonds or walnuts

Directions:
1) For filling, in a large skillet cook leek and garlic in hot oil about 5 minutes or until tender. Remove from heat; stir in sweet pepper, mustard, and herbes de Provence. Cool slightly; stir in shredded cheese. Set filling aside.
2) Preheat oven to 375 degrees F. Unfold pie crust according to package directions. On a lightly floured surface, roll one pie crust into a 12-inch circle. Transfer to a baking sheet. Spread half of the filling in the center of the pie crust, leaving a 1-1/2 inch unfilled border. Fold edges up and over filling, pleating as necessary. Sprinkle 1 tablespoon of the almonds over filling. Repeat with remaining pie crust, filling, and nuts.
3) Bake about 25 minutes or until crusts are golden. Cool for 10 minutes on baking sheets. Cut each tart into twelve wedges. Serve warm or at room temperature.

Servings: 24

Notes: This was so good. I had never had leeks before and they are DELICIOUS! This would be a great appetizer, but we used it as a very filling meal. I thought that it was very flavorful and was surprised at just how much I liked it.

Variations: My husband added barbecue sauce on his, he thought it tasted too healthy.

Estimated Price: $11.00

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 135 cal., 8 g total fat (3 g sat. fat), 11 mg chol., 122 mg sodium, 12 g carbo., 3 g pro. Daily Values: 9% vit. A, 11% vit. C, 9% calcium, 3% iron