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Tomato & Mustard Tarte

The blight resistant story continues with Tomato ‘Nagina’ bred by Burpee Europe.  Originally only sold to consumers via a handful of UK seed companies last year, these seeds will be widely available in 2022. 

Blight has been a blot on the gardening landscape for far too long and Burpee have been determined to breed varieties of tomatoes which are full of flavour, ideal for our climate and have excellent resistance to this disease.

With stunning red, plum type fruits, ‘Nagina’ combines culinary excellence with resistance to blight, and earliness to ripen. It is one of the most versatile plum tomatoes on the market for home gardeners, and it is a magnificent cooking all-rounder. Toss fresh chunks into salads, cook down into rich sauces, or grill to bring out the very best flavour.

Sun: Full sun
Height: 1.5 – 1.8m
Spread: 70 cm
Fruit Size: 65 g
Days to Maturity from Transplant: 60-65
Determinance: Indeterminate
Uses: Greenhouse culture (north), outdoor plants (south)

Tomato & Mustard Tarte

Serves 4 people

  • 1 pre rolled shortcrust pastry sheet
  • 6 medium ‘Nagina’ tomatoes or around 500g
  • 2 Tbsp Dijon Mustard
  • 2 tbsp Gruyere cheese
  • 1 packet pea shoots
  • Herbes de Provence
  • Olive oil for drizzling
  • Salt & cracked pepper


  • Place the pre rolled pastry in a 10 inch diameter tarte mould.
  • Blind bake the pastry at 180 degrees until the pastry is golden brown.
  • Remove the tarte from the oven and spread the mustard on the base.
  • Slice the tomatoes, neatly place them on top of the cooked pastry.
  • Drizzle the olive oil, add cracked pepper & Herbes de Provence.
  • Place tarte in oven and cook until the tomatoes are soft and cooked.
  • Grate the Gruyere cheese on top of the tomatoes.  
  • Place back in the oven for 8 to 10 mins until cheese has melted.
  • Cut into quarters and serve.
  • Serve with pea shoots, fresh herbs & drizzle of olive oil.

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