Piccolo tomato tart

Prepare the pastry the day before, to give it time to rest overnight. Mix all the ingredients together in the bowl of a stand mixer or with your hands until a smooth dough forms (but be careful not to overwork). Shape into a disc, wrap in cling film and place in the fridge overnight

For the compote, blanch the tomatoes in boiling water for 20 seconds, then drain. Peel the tomatoes, then halve them and scoop out the seeds. Use a blender or sharp knife to finely chop the tomato flesh, then place in a saucepan over a low heat. Add the sugar, olive oil, Fisherman’s Friend lozenges, chilli and a pinch of salt and allow to cook slowly for around 30 minutes, until the tomatoes break down into a loose compote. Once you’re happy with the texture, allow to cool

While the compote cools, halve the remaining 500g of Piccolo tomatoes and place cut-side up on a tray. Sprinkle over the sugar, drizzle over the olive oil and add a pinch of salt. Set aside

Preheat an oven to 160°C/gas mark 3. Unwrap the dough and roll it out on a floured work surface until large enough to line a 24cm fluted tart tin. Grease the tin with butter, dust with a little flour, then carefully place the pastry dough into it, pushing it into the edges. Ensure there is a little overhang as the pastry will shrink as it cooks

Use a fork to prick holes in the base of the tart, then place in the oven and cook for around 15 minutes until golden and crisp

Trim the edges of the tart to neaten it up, then pour the cooled compote inside it. Use a blowtorch to char the halved tomatoes lightly (or you could put them under a very hot grill for a few minutes), then arrange them in a rosacea pattern on top of the compote. Finish with the geranium petals and mint leaves and flowers (if using), then serve at room temperature