Leek & Wild Mushroom Tart

Leek & Wild Mushroom Tart

Serves 6

2½ pts per serving both plans

150g plain flour

pinch salt

75g low fat spread

frylight

3 leeks, finely sliced

1 clove garlic, crushed

300g wild mushrooms, sliced

1 tbsp tomato puree

40g watercress

25g half fat cheddar, grated

salt & pepper

Preheat oven to Gas 6/200ºC/400ºF

Mix salt and flour and rub in low fat spread until it rese=mbles fine breadcrumbs.  Sprinkle over 1-2 tbsp cold water and mix with a knife until dough comes together in a ball.  Wra p in cling film and chill for 10 mins.

Roll out the pastry and use to line an 8" (20cm) tart tin.  Prick base with a fork and cook for 15 - 20 mins until golden.

Meanwhile spray a pan with frylight and cook the leeks and garlic for 6-8 mins until starting to soften.  Add teh mushrooms and cook 5-6 mins.  Season to taste.

Remove pastry case from oven and spread base with tomato puree.  Top with watercress and then leek and mushroom mixture.

Sprinkle with cheese and bake 12-15 mins. 

Serve with a 0 pt salad.