Vegan Tomato and Mustard Tart

Combine the flour and ½ teaspoon fine sea salt in a large bowl. Add the cold cubed vegan butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. Add ice-cold water one tablespoon at a time, mixing with a fork just until the dough comes together.

Shape the dough into a flat disc, wrap tightly and refrigerate for at least 1 hour.

Lay the sliced tomatoes in a single layer on a wire rack set over a baking tray. Sprinkle with the remaining ½ teaspoon flaky sea salt and leave to drain for 30 minutes, then pat dry firmly with kitchen paper.

Preheat your oven to 200°C (fan 180°C or 400°F). On a lightly floured surface, roll the chilled pastry into a rough 30cm circle about 3mm thick. Transfer to a parchment-lined baking tray.

In a small bowl, mix together the Dijon mustard, wholegrain mustard, nutritional yeast, thyme, rosemary, olive oil and maple syrup until smooth. Spread evenly over the pastry, leaving a 3cm border all around.

Scatter the capers over the mustard base, then arrange the dried tomato slices in overlapping concentric circles on top.

Fold the pastry border up and over the edge of the tomatoes, pleating as you go, to form a rustic galette crust. Drizzle the exposed tomatoes lightly with olive oil.

Bake on the middle shelf for 40–45 minutes until the crust is deep golden and the tomatoes are collapsed, caramelised at the edges, and beginning to blister — the base should sound hollow when tapped.

Remove from the oven and allow to rest for 10 minutes before scattering with fresh basil leaves.