Rustic Leek and Red Pepper Tart

By tlshinnick

Ingredients

• 6 medium leeks -- thinly sliced
• 3 cloves garlic -- minced
• 2 tablespoons olive oil
• 1 cup red pepper -- chopped
• 1 tablespoon dijon-style mustard
• 1 teaspoon basil
• 2 cups swiss cheese -- shredded
• 1 15 oz pkg refrigerated, unbaked pie crust
• 2 tablespoons milk
• 4 tablespoons walnuts -- chopped

Preparation

Step 1

Cook leeks and garlic in hot oil in large skillett for about 5 minutes or
until tender. Remove from heat. Cool about 10 minutes. Stir in mustard,
basil, and red pepper. Stir in cheese and set aside.

Unfold pie crusts onto baking sheets. Spoon half of the mixture onto each
crust and spread, leaving a 2 inch border. Sprinkle on walnuts. Fold
border up over leek mixture. Brush milk onto top and sides of crust.
Bake in 375 degree oven for 20-25 minutes. Cool 10 minutes on baking
sheet. Cut each tart into 12 wedges. Serve warm or at room temperature.