About this recipe:This leek tart recipe is gorgeous, and results in two tasty and rustic little tarts without much effort. You can easily halve the recipe to make one tart. Use a good quality shop-bought shortcrust pastry, or use your favourite recipe. Enjoy as a light lunch, main course or starter.
Place both pastry sheets on baking trays lined with baking parchment. Sprinkle each with half of the Gruyere cheese, leaving 2.5cm around the edges. Arrange leeks over the cheese, then top with the tomato slices. Sprinkle with Parmesan cheese, salt and pepper. Top with remaining Gruyere cheese. Fold edges over filling.
Bake in the preheated oven for 18-22 minutes or until the pastry is a light golden brown. Allow to rest for about 10 minutes or more before slicing. Serve warm.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.