Fiddlehead and Gruyere Tart recipes

Ingredients

• 1 tablespoon olive oil
• 1 leek, trimmed, cleaned and sliced thinly
• 1 clove garlic, chopped
• 1/2 lemon, juice
• 3 sheets phyllo dough, thawed as directed on package and cut in half lengthwise
• olive oil
• pepper
• salt
• 1 cup gruyere, grated
• 1/2 pound fiddleheads, well cleaned and blanched for 3 minutes

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