Premake the puff pastry well in advance or replace with 2 sheets commerical puff pastry. If you have to go this route, please try and source the Careme puff pastry. It is seriously as good as homemade.
Preheat the oven to 170°C and line a large baking tray with paper.
Split the puff pastry into two equal halves and lay the first on onto the prepared baking tray.
Place parmesan into TM bowl and mill 10 sec/speed 10.
Sprinkle approximately half of the parmesan across the first layer of pastry and top with the second layer.
Prepare the leek and distribute across the top of the second layer of pastry. Bake 20 minutes until the pastry is starting to turn golden and the leek is caramelising.
Meanwhile add the cheddar, cream cheese, seasoning and garlic to the TM bowl and blend 8 sec/speed 6. Scrape down sides of bowl if needed and repeat.
Remove the tart from the oven and spread the cheese over the top of the leek. Top with the tomatoes, sliced in halves. Return to the oven for approximately another 15 minutes or until the cheese is golden and the pastry is crispy.
Garnish with herbs and serve hot or cold with or without a side salad.
It is a good idea when baking a tart to place it on the bottom rack of the oven so that the base will cook. I have a baking setting on my oven, and so would always use that rather than fan forced. But if you only have fan forced, then by all means use that setting, but still use the bottom rack.