Leek, Sundried Tomato and Gruyere Tart - Onken Onken
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Cooking tools:
- Tart pan
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- Skillet
- Chef's knife
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- Mixing bowl
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Ingredients
- 500g (1lb 2oz) chilled shortcrust pastry
- 50g (2oz) sun-dried tomatoes, reconstituted and chopped lengthwise
- 15mlsp (1tbsp) olive oil
- 300g (10½ oz) leeks, topped, tailed and sliced in rings
- 85g (3oz) Gruyere cheese, grated
- 3 medium eggs, beaten
- 150ml (1/4pt) Onken Natural Set Yogurt
- Cracked black pepper
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