Instructions: Briefly process the flour polenta and bufter in a food processor then add the egg and about 2 tsp oil enough to bind the dry ingredients.

Wrap in clingfilm and chill briefly.

Roll out to fit a shallow 28cm tart tin prick the base then chill well again.

Spread the mustard evenly over the base then top with the cheese.

Lay the tomatoes on top in concentric tight overlapping circles so they stand proud.

Season well with salt and pepper.

Bake for 45 minutes at 200C/400F/Gas Mark 6 then switch off the oven.

Place 75g rocket in a processor or blender with 5 tbsp oiland processuntil you have a thick but pourable puree.

Drizzle this over the tomatoes and return to the oven for 15 minutes.

Remove cool for 15 to 20 minutes.

Just before serving season the remaining rocket with saft pepper and a little oil.

Pile into the middle of the tart.

If you prefer you can replace the parmesan with a mixture of gruyere and a mild goats cheese.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.