Tomato Tart with Mustard, Ricotta and Fennel Seeds

A Crisp Base for Ripe Tomatoes

This tomato tart is all about the contrast between a crisp base and juicy, concentrated tomatoes. Choose ripe tomatoes that are firm enough to slice; beefsteak tomatoes or firm vine tomatoes work well. Tomatoes are often at their most flavourful in summer, but you can also make the tart out of season with tomatoes that smell good and don’t feel mealy. Very watery tomatoes release moisture more quickly, so leave the slices to drain briefly after salting and pat them dry.

Puff pastry bakes best when it goes into a properly hot oven while still cold. A preheated baking sheet helps the bottom cook through and turn golden quickly, even beneath the tomatoes and ricotta. Prick the centre of the pastry with a fork, but leave the edge untouched so it can puff up. A thin layer of Dijon mustard adds a little heat and acidity without making the tart taste of mustard. Ricotta softens that sharpness and has a relatively mild flavour, so the tomatoes remain the star.

Fennel seeds have a warm, subtly anise-like flavour that pairs well with ripe tomatoes. Crush the seeds very lightly between your fingers before sprinkling them over the tart; this helps release their aroma. It’s best not to use much more than the amount given, as fennel can quickly overpower the other flavours. No fennel seeds on hand? A pinch of dried oregano adds a different, herby note. Soft goat’s cheese can replace the ricotta, but it is saltier and more pronounced, so taste before adding extra salt.

Serve the tart after letting it rest briefly once it comes out of the oven, while the base is still crisp and the ricotta is warm. A simple green salad with a fresh dressing balances the sweetness of the tomatoes and the richness of the puff pastry. Cut smaller slices for lunch, or serve generous portions as a main course with the salad on the side. Store leftovers covered in the fridge and reheat them in a low-temperature oven; puff pastry usually goes soft in the microwave. Don’t leave the tart at room temperature for a long time.