1. 1

   Step 1

   Cut a cross into the base of the 3 tomatoes.

2. 2

   Step 2

   Blanch the tomatoes for 15-20 seconds in boiling water, then plunge into ice water.

   Timer 20 sec
3. 3

   Step 3

   Peel the tomatoes, quarter them, and remove the cores and seeds.

4. 4

   Step 4

   Pat the tomato flesh dry with a clean cloth to remove excess moisture.

5. 5

   Step 5

   Dice the tomato flesh into small cubes.

6. 6

   Step 6

   Finely mince 1 shallot, 4 cornichons, 3 sun-dried tomatoes, and 1 tbsp of chives.

7. 7

   Step 7

   Chop 1 tbsp of capers.

8. 8

   Step 8

   Mix the diced tomatoes with the shallot, capers, cornichons, sun-dried tomatoes, and chives.

9. 9

   Step 9

   Add 1 tsp of mustard, 1 tsp of vinegar, 1 tbsp of olive oil, salt, and pepper.

10. 10

    Step 10

    Add 1 tsp of honey if needed to balance the acidity.

11. 11

    Step 11

    Plate the tartare using a pastry ring on serving plates.

12. 12

    Step 12

    Garnish with a drizzle of olive oil, a little chives, and 1 tbsp of fresh goat cheese.

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