Herbes de Provence (EHRB duh prov-VAWNS), a dried blend of basil, fennel seeds, lavender, marjoram, rosemary, sage, summer savory, and thyme, lend Mediterranean flavor to this free-form appetizer tart.
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.
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.