Tomato tartare
by Tavolino
A fresh and light summer appetizer, made with finely chopped and seasoned tomatoes, perfect for hot days.
Ingredients
- Tomatoes 3 (approx. 800 g)
- Shallot 1
- Capers 1 tbsp
- Cornichons 4
- Sun-dried tomatoes 3
- Chives 1 tbsp
- Whole-grain Dijon mustard 1 tsp
- Sherry vinegar 1 tsp
- Honey 1 tsp
- Olive oil 1 tbsp
- Salt to taste
- Pepper to taste
- Fresh goat cheese 1 tbsp
Preparation
- 1
Cut a cross into the base of the 3 tomatoes.
- 2
Blanch the tomatoes for 15-20 seconds in boiling water, then plunge into ice water.
- 3
Peel the tomatoes, quarter them, and remove the cores and seeds.
- 4
Pat the tomato flesh dry with a clean cloth to remove excess moisture.
- 5
Dice the tomato flesh into small cubes.
- 6
Finely mince 1 shallot, 4 cornichons, 3 sun-dried tomatoes, and 1 tbsp of chives.
- 7
Chop 1 tbsp of capers.
- 8
Mix the diced tomatoes with the shallot, capers, cornichons, sun-dried tomatoes, and chives.
- 9
Add 1 tsp of mustard, 1 tsp of vinegar, 1 tbsp of olive oil, salt, and pepper.
- 10
Add 1 tsp of honey if needed to balance the acidity.
- 11
Plate the tartare using a pastry ring on serving plates.
- 12
Garnish with a drizzle of olive oil, a little chives, and 1 tbsp of fresh goat cheese.