Goat’s Cheese and Leek Tart

Sunday brunch, sitting under the grapevines on the terrace watching the river flow in the distance, glass of Semillon in hand, a pear and rocket salad with croutons and a goat’s cheese and leek tart. Drop a couple of roast tomatoes or field mushrooms sautéed in butter and parsley on top of the tarts before popping them in the oven if you so desire.