Leek & tomato filo tarts

   Calories per serving 135
   Serves 4
   Preparation time 20 minutes, plus
   Cooking time 30 minutes


    8 sun-dried tomatoes
    2 leeks, trimmed and thinly sliced
    300 ml (½ pint) white wine
    2 Tbs skimmed milk
    1 small egg, separated
    50 g (2 oz) low-fat soft cheese
    12 pieces of filo pastry, each about
    15 cm (6 inches) square
    salt and pepper

  • Put the sun-dried tomatoes in a small heatproof bowl and pour over enough boiling water to cover. 
  • Leave to soak for 20 minutes.
  • Meanwhile, put the leeks 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 and stir in the milk, egg yolk and cheese. 
  • Season with salt and pepper.
  • Beat the egg white lightly in a jug. 
  • Brush a filo 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 filo squares and lay these on top, each at a slight angle to the first, allowing the edges to overlap the rim. 
  • Repeat with the remaining squares to line 3 more tart tins.
  • Place a spoonful of the cooked leek mixture in each pastry case. 
  • Lay 2 of the drained, rehydrated tomatoes on top of each tart and cover with the remaining leek mixture. 
  • Season again and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes, covering the tarts with pieces of foil after 10 minutes. 
  • Serve hot, with cherry tomatoes and sliced red onion if liked (remembering to count the extra calories).