Tomato Tart

2 large Tomatoes
1 medium Leek
White Cheese (feta or more mild)
Pretzels (crushed)
fresh Thyme
Olive Oil
Salt

Flour
Butter
Olive Oil

Preheat oven to 375 degrees. Cut butter into the flour, add some olive oil until desired dough consistency is achieved. Roll our on floured surface and place in ceramic baking dish. Bake until slightly crisped.

Thinly slice tomatoes and leeks. Mix white cheese with olive oil, salt, and thyme so that a paste is formed. Layer tomatoes, leeks and blops of cheese on top of the baked crust reserving some of the cheese for topping. Mix this amount with the crushed pretzel and top tart with this mixture. Drizzle with olive oil. Bake for 30 minutes until cooked. If tart dries out during baking just drizzle with more olive oil.

This dish keeps really well and is a great accompaniment to small meals you might make in the days following.