Directions

1. Preheat the oven to 180°C.

2. Add the ground almonds (or alternative), parmesan and xanthan gum to a food processor and mix.

3. Add 25g of the butter, blitz for just a few seconds, then add the remaining butter and blitz again - the mix should now resemble large bread crumbs.

4. Add the egg and mix for 15-20 seconds so the mix starts to form a dough.

5. Transfer this to another bowl and add the coconut flour. Mix using a spatula or a spoon - this will thicken the pastry.

6. Roll out the pastry between 2 sheets of greaseproof paper.

7. Line a non-stick oven proof dish with the pastry (or separate the dough across little tartlet dishes) and gently press it into the sides of the dish. It will break as you're doing this - don't worry, just use spare pieces of dough to patch-work it back together.

8. Blind bake the pastry for 10 minutes.

9. Melt the butter in a pan and fry the leeks over a medium heat until golden.

10. Once the pastry is cooked, spread the leeks on the base and lay the goats cheese (and the cherry tomatoes if you're using them) on top. Sprinkle with the fresh thyme or your choice of fresh herb.

11. Bake for 15-20 minutes until golden brown.