Leek and Tomato Tarts

Leek and Tomato Tarts
10 Mins
Prep time
30 Mins
Cooking time
Serves 4

What you need

  • 1 sheet puff pastry
  • 125g PHILADELPHIA Spreadable Cream Cheese
  • 1 tablespoon olive oil
  • 1 large leek, sliced
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/4 cup basil chopped
  • 1 large tomato, thickly sliced into four
  • 2 tablespoons olive oil, extra
  • 1 egg, lightly beaten

How to make it

  1. CUT pastry into 4 squares.   Spread PHILLY thickly in the centre circle of the pastry square.
  2. HEAT oil in a large pan. Saute leek until tender. Add sugar and continue to caramelised. Stir in balsamic vinegar and basil. Cook for a further minute.
  3. SPOON leek mix onto PHILLY pastries, topping with a slice of tomato. Drizzle with olive oil and brush the egg over the pastry.
  4. BAKE at 200°C for 20 minutes or until golden brown. Serve immediately.