Dedicated to growing quality tomatoes under glass since 1977

Plum Tomato and Mustard Seed Tart

300g British plum tomatoes
30g/ 1oz butter
10g/ oz light soft brown sugar
a good squeeze of lemon juice
1 teaspoon black mustard seeds
a handful of fresh basil leaves

For the crust:
100g/ 4oz self raising flour
a pinch of dry mustard powder
a pinch of cayenne pepper
1 teaspoon black mustard seeds
15g/ oz freshly grated Parmesan cheese
2 tablespoons olive oil
salt and freshly ground black pepper
2 3 tablespoons milk for mixing
Tomato and Mustard Seed Tart
  • Cut the tomatoes in half horizontally. Arrange them, cut side down on top of the butter to completely cover the base of the tin. Shred the basil leaves and scatter them on top of the tomatoes.

  • Set the oven to 220C/425F/Gas mark 7. Sift the flour, mustard and cayenne pepper into a mixing bowl. Season with salt and pepper and stir in the mustard seeds, Parmesan and oil. Mix together with a knife and then rub in with the fingertips until the mixture resembles breadcrumbs. Bind to a soft but firm dough with the milk.

  • Turn the dough onto a floured surface and knead gently until smooth. Roll to a circle about 5mm/ " thick to fit the top of the tin. Lay it on top of the tomatoes and press down lightly, tucking the edge in around the tomatoes.

  • Bake for 15 minutes on the top shelf until the crust is crisp and golden. Loosen the edge with a knife and turn the tart upside down onto a serving plate. Decorate with extra basil leaves and serve straight away.

  • Note: This recipe is just as delicious with British cherry or cocktail tomatoes. If you dont have mustard seeds they can be left out or usesome chopped black olives instead. For a speedy option useready made puff pastry instead of the crust.

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