Tomato and Mustard Tart

Arrange the tomato slices in a single layer on two wire racks set over baking trays. Sprinkle with the flaky sea salt and leave to drain for 20 minutes, then pat thoroughly dry with kitchen paper.

Make the rough-puff pastry: combine the flour and fine sea salt in a large bowl. Add the cold butter cubes and press each piece flat between your fingers to create shaggy, visible flakes — do not rub to a crumb. Drizzle in the ice-cold water and bring together with a fork until a shaggy dough just forms.

Turn the dough onto a lightly floured surface and roll into a rough rectangle approximately 20×40cm. Fold the top third down and the bottom third up (a letter fold), then rotate 90° and roll out again. Repeat the fold once more, wrap tightly in clingfilm, and refrigerate for 30 minutes.

Preheat the oven to 220°C, or 200°C for a fan oven, or gas mark 7. Place a large baking sheet inside to heat.

On a lightly floured surface, roll the chilled pastry into a rectangle of approximately 28×38cm and around 3mm thick. Transfer to a sheet of baking parchment. Using a sharp knife, score a 2cm border around the edge without cutting all the way through, then prick the interior all over with a fork.

Mix the Dijon and wholegrain mustards together in a small bowl. Spread half the mustard mixture in an even layer inside the scored border.

Scatter the grated Gruyère evenly over the mustard base. Spread the remaining mustard thinly over the cheese.

Arrange the dried tomato slices over the cheese, overlapping them slightly in neat rows. Drizzle with olive oil, scatter over the thyme leaves and black pepper, then brush the border with egg wash.

Slide the tart on its parchment onto the preheated baking sheet and bake for 25 minutes until the pastry border is deeply golden and the tomatoes are caramelised at the edges.

Remove from the oven and rest for 5 minutes. Scatter fresh basil leaves over the top and slice into portions to serve.