Leek and tomato filo tarts

Place the tomatoes in a small bowl and pour over enough boiling water to cover. Leave to soak for 20 minutes. Preheat the oven to 200°C (400°F), Gas Mark 6.

Meanwhile, put the leek and wine in a saucepan and bring to the boil, then reduce the heat and simmer until the liquid has evaporated. Remove the pan from the heat.

Place the milk in a bowl with the egg yolk, cheese and a little salt and pepper. Mash together, then add the leek and mix well.

Cut the pastry into 6 equal squares. Brush a pastry square with a little of the egg white and use it to line the base and sides of a 10 cm (4 inch) tart tin. Brush 2 more squares with egg white and lay these on top, each at a slight angle to the first, allowing the edges to flop over the rim of the tin. Repeat to line another tart tin.

Place a spoonful of the leek mixture in each pastry case. Lay the rehydrated tomatoes on top and cover with the remaining leek mixture. Season again and bake in the preheated oven for 20 minutes, covering the tarts with foil if they start to brown too much. Serve hot.