Herbed Leek Tart

• 3 cups thinly sliced leeks (about 4 medium)
• 1/2 cup chopped sweet red pepper
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1-1/2 cups shredded Swiss cheese
• 2 tablespoons Dijon mustard
• 1 teaspoon herbes de Provence
• 1 package (15 ounces) refrigerated pie crust
• 1 teaspoon whole milk
• 2 tablespoons chopped almonds or walnuts, optional

1. In a large skillet, saute the leeks, red pepper and garlic in oil until tender. Remove from the heat; cool for 5 minutes. Stir in the cheese, mustard and herbs; set aside.
2. On a lightly floured surface, roll each sheet of pastry into a 12-in. circle. Transfer to parchment-lined
3. . Spoon leek mixture over pastry to within 2 in. of edges. Fold edges of pastry over filling, leaving center uncovered. Brush folded crust with milk; sprinkle with nuts if desired.
4. Bake at 375u0b0 for 20-25 minutes or until crust is golden and filling is bubbly. Using parchment, slide tarts onto wire racks. Cool for 10 minutes before cutting. Serve warm. Refrigerate leftovers.

leeks, sweet red pepper, garlic, olive oil, swiss cheese, mustard, herbes, refrigerated pie crust, milk, almonds

Taken from www.tasteofhome.com/recipes/herbed-leek-tart/ (may not work)