Leek Tart with Mozzarella and Apples

Name: Leek Tart with Mozzarella and Apples (Tarte de poireaux au Mozzarella et pommes fruits)
Cuisine: Swiss
Ingredients: 450 g (1 lb) young leeks, washed well and cut into 1 cm (½ in) rings; 8 basil leaves, cut into fine strips; 225 g (8 oz) potatoes, washed, peeled and cut into slices 6mm (¼ in) thick; 200 g (7 oz) filo paste, rolled out thinly; 175 g (6 oz) Mozzarella cheese, diced; 1 cooking apple, peeled, cored and cut into small pieces; salt and freshly ground pepper; salt and freshly ground pepper

Tarte de poireaux au Mozzarella et pommes fruits

Preparation info

8
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Other cheeses can be used instead of Mozzarella - Raclette and Edam, for instance.

Ingredients

450 g (1 lb) young leeks, washed well and cut into 1 cm (½ in) rings
8 basil leaves, cut into fine strips

Europe
Switzerland
France
Pie
Vegetarian
Low fat
Low calorie

Method

Heat a non-stick pan and sauté the leek rings for about 10 minutes, turning constantly, until they are soft.
Season with salt, pepper and basil.
Cook the potato slices in a little water until just soft about 7-8 minutes. Allow to cool.
Divide the very thin filo paste into four squares, about 30 x 30cm (12 x 12 in).
Place three pieces