Serves 4

1 Preheat oven to 180°C. Combine the flour, salt and olive oil in a food processor and pulse briefly. Add the water with the motor running and mix until a dough forms. Chill for 1 hour, then roll out to form 4 rectangles 8cm x 16cm.

2 Blanch the leeks briefly, then arrange on the pastry with the cheese and tomatoes. Season with salt and pepper, then bake for 20 minutes, until the pastry is golden.

Ed Halmagyi is a well known Australian chef, presenter, food writer and media personality.

This recipe first appeared in The Manly Daily.