Rustic Tomato & Mustard Tart

To make this rustic tomato tart recipe, start by preparing all the dough ingredients.

Dough: Pour the flour and fine salt into a mixing bowl.

Add the olive oil...

...as well as the plain Greek yogurt...

...and the black sesame seeds.

Mix all these ingredients together using a spatula...

...until a homogeneous dough is obtained. Finish kneading by hand.

This is what the result should look like.

Wrap the dough in cling film in contact. Refrigerate for at least 1 hour before use.

Once the dough has firmed up, roll it out with a rolling pin on a lightly floured work surface.

Start shaping your dough into a disc.

If you're unable to achieve this shape with the rolling pin, finish shaping the dough with your fingers to make it as round as possible, aiming for a disc of about 32 to 34cm in diameter.

Roll the dough around the rolling pin...

...and unroll it onto a sheet of baking paper.

Topping: Spread the wholegrain mustard in the centre of the dough disc...

...leaving a 3cm border.

Using a sharp knife, cut the tomatoes into thin slices about 0.5cm thick.

Sprinkle the breadcrumbs over the mustard.

The breadcrumbs will absorb the tomato juices during baking.

Arrange the tomato slices over the mustard and breadcrumbs...

...alternating the colours...

...all the way to the centre of the dough.

Form a border all around the tart by folding the dough in toward the filling.

The tomatoes should be encased by the dough so they don't slide out during baking.

Honey sauce: Thinly slice a medium-size red onion and finely chop two garlic cloves.

Pour the honey into a bowl.

Add the sliced onion and chopped garlic.

Season with fine salt and freshly ground pepper.

Finish by adding a little olive oil, and mix thoroughly.

Spread this honey sauce evenly over the surface of the tart...

...to achieve this result.

Topping (continued): Drizzle the surface of the tart with a little olive oil.

Season again with fine salt and freshly ground pepper.

Also add a few cherry tomatoes evenly over the tart.

Bake your tart in a fan-assisted oven preheated to 180°C for 20 to 25 minutes. This time may vary depending on your oven.

Once baked, remove the tart from the oven.

Finish: Place a burrata in the centre of the tart. Cut it into four with a knife...

...to reveal its creamy center.

Season the burrata with fine salt and freshly ground pepper...

...and drizzle with a little olive oil.

Place a few fresh basil leaves on top.

Transfer the tart to a serving platter.

Your rustic tomato tart is ready to be served. Enjoy!