DHRUV BAKER’S SPICED TOMATO AND GRUYERE TARTLETS WITH FENNEL JAM

INGREDIENTS

(Serves 4) 2 tbsp light olive oil 6 large, very ripe tomatoes, diced salt and freshly ground black pepper 2 tsp fennel seeds 2 tsp nigella seeds 400g (14oz) puff pastry flour, for dusting 3 medium tomatoes, thinly sliced and lightly salted to draw out some moisture 1 tbsp olive oil 150g (5½oz) vegetarian Gruyère cheese, grated rocket and watercress, to serve

For the jam:

25g (scant 1oz) unsalted butter 1 fennel bulb, sliced extremely finely (ideally with a mandolin) 1 white onion, thinly sliced 150g (5½oz) soft brown sugar 100ml (3½fl oz) malt vinegar 2 tsp fennel seeds

METHOD

1. For the jam, melt the butter in a heavy-based pan, then add the remaining jam ingredients. Bring to the boil, reduce the heat and cook gently for 30–40 minutes, stirring occasionally, until all the liquid has evaporated.

2. Preheat the oven to 200°C (400°F/Gas 6). Place a medium saucepan over a high heat, add the olive oil and the diced tomatoes, and cover immediately. After five minutes, add a good pinch of salt and pepper. Continue to cook, uncovered, stirring every few minutes. When the sauce has thickened, pass through a sieve, stir in half the fennel and nigella seeds, and set aside.

3. Roll out the pastry on a floured work surface into a large rectangle or square about 5mm (¼in) thick. Scatter with the remaining fennel and nigella seeds, fold in half, and roll out to its full size again. Cut into quarters.

4. Lay each pastry on a baking tray, then use a sharp knife to score a border about 2cm (¾in) in from the edges all the way around, being careful not to cut all the way through. Using the back of the knife, score the pastry around the outer edges –this will help it to puff up.

5. Add 1–2 tbsp of sauce to each pastry, keeping inside the border. Sprinkle over half of the Gruyère, then arrange the sliced tomatoes on top and scatter over the remaining cheese.

6. Bake in the oven for about 20 minutes, or until the pastry is cooked and golden. Serve hot, accompanied by the fennel jam and a salad of peppery rocket and watercress.