Tomato Tartare

Name: Tomato Tartare
Ingredients: 6 very ripe, meaty tomatoes, about 8 ounces each (both red and yellow, if possible), peeled and seeded; 2 tablespoons chopped pitted nicoise olives; 1 shallot, finely minced; 2 1/2 tablespoons finely minced fresh chives; 1/2 tablespoon finely minced tarragon leaves; 1/2 teaspoon Dijon mustard; 1 tablespoon sherry vinegar; 2 tablespoons hazelnut oil; 3 tablespoons extra-virgin olive oil; Salt and fresh black pepper; 1/2 small sourdough baguette, cut into 18 thin slices; 1 tablespoon dry herbes de Provence or fines herbes

12 ingredients

12 steps

Ingredients

6 very ripe, meaty tomatoes, about 8 ounces each (both red and yellow, if possible), peeled and seeded
2 tablespoons chopped pitted nicoise olives
1 shallot, finely minced
2 1/2 tablespoons finely minced fresh chives
1/2 tablespoon finely minced tarragon leaves
1/2 teaspoon Dijon mustard
1 tablespoon sherry vinegar
2 tablespoons hazelnut oil
3 tablespoons extra-virgin olive oil
Salt and fresh black pepper
1/2 small sourdough baguette, cut into 18 thin slices
1 tablespoon dry herbes de Provence or fines herbes

Directions

1

Dice the tomatoes very fine by hand and place them in a colander to drain for 1 hour.
2

Transfer to a bowl.
3

Gently mix the olives, shallot, chives and tarragon in with the drained tomatoes.
4

Beat the mustard and vinegar together.
5

Beat in the hazelnut oil and 2 tablespoons of the olive oil.
6

Fold in.
7

Season with salt and pepper.
8

Chill at least 30 minutes.
9

Preheat oven to 400 degrees.
10

Brush the baguette slices with the remaining olive oil and dust with the dry herbs.
11

Bake the slices for about 5 minutes, until lightly browned.
12

Serve the tomato tartare with the baguette slices as a first course.