A delicious and easy-to-make tart that is made for alfresco entertaining. The lush, ripe tomatoes give a real taste of summer. Eat warm or cold.
Preheat the oven to 200ºC/fan 180ºC/gas 6.
Place the ready rolled pastry on to a lightly oiled baking tray and prick several times with a fork.
Heat the 2 tbsp of olive oil in a frying pan and lightly sauté the sliced leeks until they are softened but not coloured.
In a bowl mix together the goats cheese, eggs, garlic, thyme and seasoning and beat until smooth.
Spread the goat’s cheese mixture over the pastry base, leaving about a 2cm border.
Then spoon the leeks over the top of the goat’s cheese mixture and arrange the tomatoes over the top.
Sprinkle over the parmesan cheese, season with salt and pepper and finish with a drizzle of olive oil.
Bake in the oven for 25 minutes until the cheese filling has set and the pastry is golden.
Serve with a nice green salad dressed with balsamic vinegar and olive oil or just as it is.
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