<http://schema.org/recipeInstructions>
" Cut each leek twice lengthwise, leaving root ends intact. Wash thoroughly to remove grit. Shake off excess water; cut crosswise in thin slices. Heat oven to 425\u00B0F. Have an ungreased cookie sheet ready. Heat oil in a large skillet over low heat. Add leeks and water, cover and cook, stirring occasionally, 8 minutes or until leeks are soft. Remove from heat; let cool Unfold 1 pie crust near one end of cookie sheet. Leaving a 1-inch border, top each crust evenly with half the shredded cheese, half the leeks, then half the tomato slices. Sprinkle each with 1 tablespoon Parmesan cheese and pepper to taste. Fold border over filling. Repeat with remaining crust on other side of cookie sheet. Bake 50 minutes or until crusts are browned. Remove tarts to a wire rack to cool, or to a cutting board. Cut each tart in 6 wedges."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9140/leek-tomato-tarts-recipe-120444/>