Jo Pratt's Goat's Cheese, Leek and Baby Tomato Tart

Preheat the oven to 200C/gas 6. Roll the pastry out on a floured surface and cut a circle a little bigger than the tart ring.

Line the ring with the pastry, pressing it into the base and sides and easing any overhanging pastry back down so it sits about 5mm above the top.

This will allow for shrinkage when cooking. Prick the base several times with a fork. Puff pastry will still look good even if it seems uneven when cooked, so don't worry about it too much. Place in the fridge for about 20 minutes to rest.

When it has rested, line the pastry case with greaseproof paper and fill with baking beans or rice. Place in the oven for 15 minutes, then remove the paper and beans and return to the oven for a further 5 minutes.

While the pastry is cooking, heat the olive oil in a frying pan and lightly sauté, the leeks and garlic until the leeks are softened but not coloured. Cool slightly.

Reduce the oven to 180C or gas 4. Mix together the goat's cheese, eggs, cream, thyme and seasoning and beat until smooth.

This can be done really quickly in a food processor. Mix into the leeks and pour into the pastry case. Arrange the tomatoes over the top, cut-side up, and scatter over the Parmesan cheese.

Bake for 30 to 40 minutes until the cheese filling has set and the Parmesan is becoming golden. Remove from the oven and leave in the ring for 10 minutes before removing to serve, either warm or cold.