Ingredients

• 9  medium leeks, thinly sliced (3 cups)
• 4  cloves garlic, minced
• 2  tablespoons olive oil
• 1/2  cup chopped red sweet pepper
• 2  tablespoons Dijon-style mustard
• 1  teaspoon dried herbes de Provence or dried basil, crushed
•   6 ounces Gruyere cheese or Swiss cheese, shredded (1-1/2 cups)
• 1  15-ounce package folded refrigerated unbaked piecrust (2 crusts)
• 2  tablespoons milk
• 2  tablespoons chopped almonds or walnuts

Directions

1. Cook leeks and garlic in hot oil in a large skillet for 5 minutes or until tender. Remove from heat; stir in sweet pepper, mustard, and herbes de Provence or basil. Cool slightly; stir in cheese. Set aside.

2. Unfold piecrust according to package directions. Roll one piecrust into a 12-inch circle atop a baking sheet. If desired, trim edge with a pastry wheel. Spoon half the leek mixture into the center of piecrust, leaving a 2-inch border. Fold border up over leek mixture. Brush milk onto top and sides of crust. Sprinkle with 1 tablespoon of the nuts. Repeat with remaining piecrust, filling, milk, and nuts. Bake in a 375 degree F oven for 20 to 25 minutes or until crusts are golden. Cool 10 minutes on baking sheets. Cut each tart into 12 wedges. Serve warm or at room temperature. Makes 24.