The Duke of Richmond

Words: Steve Ryan   Photography by Steve Ryan

The Duke of Richmond

Tomato Tart Fine crème fraiche

Tom Oldroyd is living everyone’s dream of opening their own pub within walking distance of their home.

The Duke of Richmond holds the keys to your happiness also. Whether you are looking for a burger to balance out the local beer or a three course dinner of Tom’s Anglo-French cuisine, there is both a bar and restaurant menu here. Hackney is gifted with great pubs serving good food but this takes it to a new level.

We first met Tom at Mishkins,his 5th restaurant opening with the Polpo group. He left the group in 2015 to set up his own place, Oldroyd’s, in Angel. Which if you haven’t been to by now means you are clearly not following us on instagram. On his menu this summer is a Tomato Tart Fine, the recipe for which Tom has kindly shared with us. Do try this at home.

Serves 4 as a starter or light lunch
Prepare 40 minutes
Cook 30 minutes


500g round salad tomatoes (one per person)
1 tbsp lemon juice
3 tbsp olive oil
A small handful of picked thyme leaves
500g datterini or cherry tomatoes
3 tbsp olive oil
3 bashed garlic cloves
A few sprigs of thyme
2 x 320g sheets jus rol puff pastry
2 tbsp milk
one beaten egg
200g crème fraîche
a handful of picked oregano leaves
tapenade…you could use good quality shop bought,


500g pitted kalamata olives, finely chopped
3 cloves of finely grated garlic
50g capers, finely chopped
a small handful of chopped thyme leaves
2 tbsp Dijon mustard 1
50ml olive oil
2 tbsp brandy
juice of 1 lemon
freshly ground black pepper 


1. Stir all of these together to create your tapenade.

2. You’ll get a better result if you marinate your tomatoes the night before. But do not worry, this will taste delicious regardless.

3. Slice your salad tomatoes into rounds, the thickness of pound coins. Dress with the lemon juice, olive oil, thyme leaves and place to one side for at least half an hour (or best over night).

4. Preheat the oven to 180°C, gas mark 4.

5. In a hot pan, toss the datterini tomatoes in the oil, bashed garlic cloves and sprigs of thyme until they are blistered and bursting. Season and leave to one side.

6. On a lightly floured surface, gently roll both sheets of puff pastry to 3mm thick. Using a 16cm pastry cutter or plate, cut out four rounds.

7. Using a sharp knife, gently score another circle 3mm in from the outside.

8. Lift and place your tarts onto baking trays lined with baking parchment. In a circular fan pattern, lay the marinated tomatoes within this second circle. Brush the edges of the tart with the milk and beaten egg and bake for 30 minutes until the pastry is golden brown and cooked.

9. On a large plate, place a little of the crème fraiche (this stops the tart from moving about) then the tart. Place a neat spoonful of the crème fraiche on top, and another spoon of your tapenade alongside it.

10. Position some blistered datterini over and around the tart, some torn basil leaves, and liberally dress with olive oil.