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.


  • 375g / 13oz ready-rolled puff pastry

  • 2 tbsp olive oil

  • 2 small-medium leeks, sliced

  • 250g / 9oz soft, mild goats cheese

  • 2 large eggs, lightly beaten

  • 1 clove of garlic, crushed

  • 1 tbsp fresh thyme leaves

  • sea salt and freshly ground black pepper to season

  • 150g / 5oz baby plum or cherry tomatoes, halved

  • 30g / 1oz Parmesan cheese, grated

  • olive oil for drizzling

  • Green salad to serve


  • 1.

    Preheat the oven to 200ºC/fan 180ºC/gas 6.

  • 2.

    Place the ready rolled pastry on to a lightly oiled baking tray and prick several times with a fork.

  • 3.

    Heat the 2 tbsp of olive oil in a frying pan and lightly sauté the sliced leeks until they are softened but not coloured.

  • 4.

    In a bowl mix together the goats cheese, eggs, garlic, thyme and seasoning and beat until smooth.

  • 5.

    Spread the goat’s cheese mixture over the pastry base, leaving about a 2cm border.

  • 6.

    Then spoon the leeks over the top of the goat’s cheese mixture and arrange the tomatoes over the top.

  • 7.

    Sprinkle over the parmesan cheese, season with salt and pepper and finish with a drizzle of olive oil.

  • 8.

    Bake in the oven for 25 minutes until the cheese filling has set and the pastry is golden.

  • 9.

    Serve with a nice green salad dressed with balsamic vinegar and olive oil or just as it is.

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