Ingredients

1 cup	canned tomatoes (diced)		260 g
2	leeks, thinly sliced		600 g
1 tbsp	olive oil		15 mL
	salt to taste
	ground pepper to taste
200 g	puff pastry dough		1/2 box
	white flour (all purpose), to roll out the pastry
	butter, unsalted, to grease the baking dish
50 g	feta cheese, crumbled
50 g	Emmenthal cheese, grated		2/3 cup
15	shrimp, medium-large		150 g

Method

1. Preheat the oven to 205°C/400°F. Butter a baking dish.
2. Put the tomatoes in a sieve, add salt, then let drain about 20 min while you are preparing the leeks and pastry. Prepare the leeks then slice them thinly.
3. Heat the oil in a pan over medium heat. Add the leeks and sauté 3 min, then cover, lower the heat and cook about 15 min, with occasional stirring. Add salt and pepper.
4. Meanwhile, on a lightly floured board, roll out the puff pastry, using a rolling pin, making a circle a little larger than the baking dish in order to leave about a 2 cm overhang after lining the dish. Line the bottom and sides of the prepared dish with the pastry. Fold the extra amount in between the pastry and the side of the dish to make a thicker edge. Set the dish aside in the refrigerator until the filling is ready.
5. Coarsely crumble the feta cheese, grate the emmenthal, mix them together, then distribute the mixture over the pastry. Add the leeks and tomatoes. Bake in the middle of the oven 20 min, then add the shrimp and bake an additional 5 min or until the shrimp turn pink.
6. Serve.

Recommended side dishes

• Lettuce Salad with Cucumbers and Radishes
• Mixed Salad
• Fennel and Spinach Salad