July 12, 2018

Video | Red mullet and tomato tart starter

This is a delicious way of making use of some of the fantastic tomatoes that we have found recently. It’s simple to make and will get any meal off to a great start

Watch the video or read the full written recipe below



Ingredients – serves 8

Basil 1 bunch – leaves only

Red mullet fillet: 8 whole

60g parmesan cheese, finely grated

Olive oil

5 Large ripe vine tomatoes (approx)

1 roll Puff pastry

salt & pepper


To serve

Baby leaf salad

Lemon vinaigrette

Basil oil



  1. Prep the basil oil and vinaigrette.
  2. Preheat the oven to 200°C
  3. Cut the puff pastry to the right sized round. Cook in the oven between two flat baking sheets lined with baking paper until golden brown (not pale).
  4. While it is baking, wash the tomatoes and finely slice into neat rounds. Pick the basil leaves and grate the cheese.
  5. When the pastry is cooked scatter over the basil leaves and then top with the parmesan cheese.
  6. Place the tomatoes on to the pastry in concentric circles starting at the outside and working in.
  7. Bake in the oven until the tomatoes are nicely dehydrated.
  8. Preheat the oven to 200°C
  9. Remove any bones from the fillets of red mullet and season the skin with maldon salt and piment espelette. Place them on a baking mat skin side down with a splash of olive oil.
  10. Wash & dress the salad
  11. Bake the fish in the oven for 4 minutes until they are just cooked
  12. While the fish is cooking, slice the tart into 8 slices, top with a loosely balled handful of the salad and then carefully place a fillet of red mullet to each one. Finally drizzle with a little basil oil.
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