Tomato Aachari Polenta Tart from The Flavor Equation by Nik Sharma

Ingredients

• 1 cup [140 g] polenta or cornmeal
• 1 tsp black or brown mustard seeds
• 2 Tbsp melted ghee or unsalted butter, plus extra to grease the pan
• 2 or 3 fresh tomatoes (total weight 1.1 lb [500 g])
• 1 oz [30 g] grated Gruyère
• 1 tsp red chilli flakes, such as Aleppo, Maras, or Urfa (optional)
• 1 tsp amchur
• 1 oz [30 g] grated Parmesan
• 2 Tbsp extra-virgin olive oil
• 1 tsp nigella seeds
• 1 tsp oregano, fresh, or ½ tsp dried
• 1 tsp cumin seeds
• Fine sea salt
• 1 tsp fenugreek seeds