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Bell Pepper Puree: Yellow bell peppers are roasted until charred and soft, peeled, deseeded, then blended with lemon juice, olive oil, paprika, and salt to create a smooth, vibrant puree.
Tomato Concasse: Tomatoes are blanched, peeled, deseeded, and finely diced to form a fresh and vibrant base for the tartare. The tomato skins are dehydrated (at 70 C) to create crispy garnishes for added texture.
Diced and Seared Bell Peppers: Raw red bell peppers are diced and then quickly seared to soften them slightly before being mixed into the tartare.
Blanched Shallots: Shallots are finely diced and blanched 1 minute to mellow their strong flavor before being added to the mixture.
Cornichons and Basil: Cornichons add a tangy note, while fresh basil provide spicy note.
The tartare is finished with lemon zest, olive oil, salt, pepper, and mustard, then mixed well and chilled to allow the flavors to meld.
Place a layer of tartare in a pastry ring and press down. Garnish with a quenelle of the puree, crispy tomato skins, nasturtium leaves.