1

To prepare crust: Combine flour, bulgur and salt in food processor. Add shortening and cut in until mixture resembles coarse meal. Add enough water to make the dough stick together, processing just until mixture seems ready to roll into a ball.  Gather dough into a ball. Roll out dough on lightly floured surface to 15" diameter round. Transfer to 9" diameter tart pan with a removeable bottom. Trim edges. Pierce dough all over with fork. Place in the refrigerator for 15 minutes.

2

To prepare filling: Heat oil in heavy large skillet over medium-low heat. Add leeks and garlic and sauté until tender and golden, stirring occasionally for about 40 minutes.  While sauteing, you can add up to 3 T. of water if mixture becomes too dry.  Remove from heat and cool. Mix cheese and herbs into the sauteed leeks.  Add salt and pepper to taste.

3

Preheat oven to 450 degrees F. Bake crust until golden, piercing with a fork if bubbles form (about 15 minutes). Spoon filling into crust. Bake until cheese melts and filling is heated through, about 15 minutes.

4

Let sit for a few minutes, then remove pan sides and cut into wedges.