Preheat the oven to 190 °C and grease a muffin tray.

Place the pastry onto a lightly floured surface and roll out thinly, cutting out rounds that will fit the inside of the muffin cups. Line the muffin cups with the pastry, prick the base lightly with a fork and place in the freezer for 15 minutes.

Whisk the cream and eggs together and season with salt and pepper and a pinch of nutmeg. Keep to one side.

Heat the olive oil in a frying pan and gently sauté the leek and bacon for a few minutes until the bacon is cooked. Remove and keep to one side.

Remove the pastry from the freezer and bake blind for 10 minutes. Take the pastry out of the oven and place a spoonful of the bacon mixture and a couple of halved tomatoes in each case. Fill with the egg mixture, sprinkle with a little Parmesan cheese and bake in the oven for 20 minutes or until just set.

Serve warm or cold.