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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

Description

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.

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