Recipe Raphaella Frame Styling Kim Hoepfl Photograph Russell Smith
400g ready-to-roll puff pastry
125g ricotta cheese
2t hot English mustard
300g mixed baby tomatoes (we used cherry, roma and bella tomatoes), halved
2T mustard seeds
sea salt and milled black pepper
1 egg, lightly beaten
sea salt flakes, to taste
Preheat the oven to 200°C.
Thaw the puff pastry completely, then roll it out gently on a lightly floured surface.
To make the tart bases, cut the pastry into discs of about 12cm in diameter and place on a lightly greased baking tray. Using a sharp knife, score a circle on each disc about 10cm in diameter and dock the centre with a fork.
Combine the ricotta cheese with the English mustard in a bowl. Add the egg and beat until smooth.
Place about a tablespoon of the mixture in the centre of each tart base and spread inside the scored area.
Packing them as tightly as possible, arrange the halved baby tomatoes facing upwards on top of each tart.
Sprinkle the mustard seeds over the tomatoes and season with salt and pepper.
Brush the exposed pastry with a little beaten egg and bake for about 15 minutes, until the pastry has puffed up at the sides and the tomatoes are beginning to wrinkle.
Sprinkle sea salt flakes on top. Serves 6
This recipe was originally published in the 2012 House and Leisure Food issue…