Tomato Tartelette

Put a fine mesh sieve over a bowl and cover it with a clean kitchen towel

Add 500 g of plain, unsweetened yogurt and bunch the towel together

Tie the kitchen towel in a bundle with a rubber band

Place in the refrigerator for 8h to drain. The hung yogurt is ready

Fill a medium pot halfway with water and add salt to taste. Bring to a boil over medium heat

Remove the core of 6 tomatoes and score an “x” on the bottom of each

Boil the tomatoes for 30s. Transfer to a bowl with cold water until they are cool enough to handle

Peel off the skins of the tomatoes and cut them in half

Remove the seeds of the tomatoes

Transfer the tomatoes to a roasting pan

Peel 2 garlic cloves

Break up the garlic cloves and add to the pan. Add 2 sprigs of thyme, 2 sprigs of oregano, 2 sprigs of basil, and 2 shiso leaves

Dress with 1 cup of olive oil

Sprinkle 1 tsp of white sugar. Season with salt and black pepper to taste

Mix by hand to distribute the seasoning

Cook for 2h at the lowest temperature possible until the tomatoes are reduced and have a deep, caramelized red color

Halve 1 cup cherry tomatoes

Season with coarse salt to taste

Place in the oven at 100 °C for 1h they dry

Take the tomatoes with herbs and garlic from the oven. Remove the herbs and garlic and strain the tomatoes through a sieve, transferring them to a bowl. The tomato confit is ready

Pick and finely chop 1 bunch of shiso leaves

Add 200 g of all-purpose flour and 80 g of softened butter chunks to a large bowl

Add 25 g of powdered sugar

Add 1 egg, 1 egg yolk, and the shiso leaves

Add a pinch of salt and 1 tbsp of water

Add 1 tsp of baking soda and mix with your hands to form a dough

Flatten the dough on a sheet of parchment paper. Cover with another sheet

Roll out the dough until 0.5 cm thick

Refrigerate the dough for 2h to chill

Preheat the oven to 180 °C

Remove the top parchment paper sheet and punch the dough with a ring cutter. Transfer to a baking tray lined with parchment paper. Press the remaining dough together and repeat

Bake for 12m, until the dough is cooked through but just slightly golden. The shiso sablé is ready

Halve 1 cup of cherry tomatoes

Transfer the cherry tomatoes to a bowl and tear 2 tbsp of basil over them

Add ½ cup of apple cider vinegar and press to submerge the tomatoes. Set aside for 30m to pickle. The pickled cherry tomatoes are ready

Remove the core of 1 large tomato. Cut it into quarters and remove the seeds

Cut the tomato into small pieces and transfer to a bowl

Finely chop ½ bunch of shiso and add to the bowl

Peel and finely chop 1 bulb of spring onion and add to the bowl

Chop 2 halves of the Tomato Confit and add to the bowl

Mix to combine all the ingredients and season with salt to taste. The tomato dip is ready

Chop ½ cup of shiso leaves

Add the shiso to a container with 1 cup of flaky salt. Shake vigorously to combine. The shiso salt is ready

Combine some oil of the Tomato Confit with the brine of the Pickled Cherry Tomatoes to taste to make a vinaigrette

Slice 2 beef tomatoes into thin pieces and season with Shiso Salt to taste

Place a Shiso Sablé on a plate, add 1 tbsp of the Tomato Dip and flatten

Add 2 slices of tomato and season with Shiso Salt to taste

Add 1 tbsp of the Hung Yogurt, and season with basil leaves and elderflower to taste

Add wood sorrel, nasturtium leaves and the Pickled Cherry Tomatoes to taste

Drizzle 1 tbsp of the Tomato Vinegarette. The tomato tartelette is ready

Enjoy!