Leek and Tomato Tarts

• 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 Safeway 1 lb For $1.29 thru 02/09
• 2 tablespoons olive oil, extra
• 1 egg, lightly beaten

1. Cut pastry into 4 squares.
2. Spread Philly* thickly in the centre circle of the pastry square.
3. Heat oil in a large pan.
4. Saute leek until tender.
5. Add sugar and continue to caramelised.
6. Stir in balsamic vinegar and basil.
7. Cook for a further minute.
8. Spoon leek mix onto Philly* pastries, topping with a slice of tomato.
9. Drizzle with olive oil and brush the egg over the pastry.
10. Bake at 200C for 20 minutes or until golden brown.
11. Serve immediately.

pastry, philadelphia, olive oil, brown sugar, balsamic vinegar, basil, tomato, olive oil, egg

Taken from www.kraftrecipes.com/recipes/leek-tomato-tarts-103353.aspx (may not work)