Tomato Leek Cornmeal Crostata

Don’t be jealous, but in California we have good cherry tomatoes until just before Thanksgiving. There’s a sweet spot around late September when summery produce, like tomatoes, and fall produce, like leeks, overlap. And during this time I love making this crostata. It’s a wonderful combination of salty-sweet. Just be sure to cook the filling down so it’s nice and thick and not a big watery mess, which will cause the crostata to fall apart.