Prep time 15 mins Cooking time 15 mins Makes 6
400g ready-to-roll puff pastry, thawed completely 125g Ricotta cheese 2 tsp English mustard 2 eggs, 1 lightly beaten 300g mixed baby tomatoes, halved 2 tbsp mustard seeds Sea salt flakes
1 Preheat the oven to 200°C. Roll out the thawed puff pastry on a lightly floured surface. Cut into 12cm diameter discs and place on a lightly greased baking tray. Using a sharp knife, score a circle on each disc about 10cm in diameter, and prick the centre with a fork.
2 Mix the ricotta and English mustard in a bowl. Add the egg and beat until smooth.
3 Place about 1 tbsp of the mustard mix in the centre of each tart and pack evenly with tomatoes. Sprinkle the mustard seeds over.
4 Brush the exposed pastry with the beaten egg and bake for 15 minutes, or until the pastry has puffed up at the sides and the tomatoes begin to wrinkle. Sprinkle with salt flakes and serve hot.