Leek and Olive Tart

I made this for dinner yesterday and wanted to share the recipe. I saw similar ideas with other seasonal veggies, but wanted to experiment myself. It's a nice and subtle dish that goes well with fresh spinach salad.

1 leek, cut into small circle pieces
1 block tofu, drained
6 sheets of phyllo pastry, thawed
12 black olives, no pits and halved
handfuls of fresh herbs (i used basil, oregano, thyme, parsley and rosemary)
olive oil to taste
1 tbsp lemon juice
2 tsp dried basil
salt and pepper

1. Make the tofu into 'ricotta' by mashing up the tofu, adding lemon, s/p, and dried basil. Can use food processor if you have one. Process to resemble consistency of ricotta. Set aside.
2. Preheat oven to 350. Finely cut up all fresh herbs, mix liberally with olive oil and set aside.
3. Flatten pastry and start layering onto gently greased baking pan. Put one (or a couple, because it can be hard to work with stuff!) sheet on pan, sprinkle with oil, add another sheet, and continue until all sheets are layed out.
4. Spread tofu mixture onto pastry. Then add herb mixture, followed by leeks. Top with black olives.
5. Bake for 20-25 minutes, or until pastry edges are nicely browned. Eat while warm and fresh, since it can dry out. Voila!