Cooked - Tomato Tartare

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tomato Tartare

1.0

2 large tomatoes

1 shallot, finely chopped

1 pickle, finely chopped

1 tbsp capers, finely chopped

1 small chili pepper, finely chopped

1 tbsp dijonaise (sub mayo and Dijon if unavailable)

1 tbsp each, parsley and chives, chopped

½ tbsp each, rosemary and oregano

½ tbsp grainy mustard

½ tbsp olive oil

1 tsp Worcestershire sauce

1 egg yolk

Kosher salt

Black pepper

Score an X in bottom of tomatoes and drop into boiling water for 60 seconds.
Transfer to ice water until cool and then remove the skin.
Quarter tomatoes and slice out the watery inside.
Dry tomatoes with paper towel to remove excess water and then finely dice.
Transfer to strainer and season with salt.
Place in fridge for at least 30 minutes to chill and allow additional water to strain.
Combine all ingredients other than egg yolk in a bowl and mix well until uniform.
Season to taste with salt and pepper.
Use a ring mold to shape tartare and top with an egg yolk.
Serve with toasted sourdough baguette.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇫🇷French

Occasions📆Everyday🥙Light Meal

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 3 weeks ago

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