
Tomato Tartelette
16h 5m
I love tomato season. They are so great to work with…
Feel free to combine these tomato recipes in dishes you like.
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!
Yield 4 people
Cherry Tomato
1 cupBeef Tomato
2Elderflower
to tasteWood Sorrel
to tasteNasturtium
to tasteBasil
to tasteCoarse Salt
to taste
Hung Yogurt
Plain, Unsweetened Yogurt
500 g
Tomato Confit
Tomato
6Olive Oil
1 cupWhite Sugar
1 tspGarlic
2 clovesThyme
2 sprigsOregano
2 sprigsBasil
2 sprigsShiso
2 leavesSalt
to tasteBlack Pepper
to taste
Shiso Sablé
Shiso
1 bunchSoftened Butter
80 gAll-Purpose Flour
200 gPowdered Sugar
25 gBaking Soda
1 tspEgg
1Egg Yolk
1Salt
1 pinchWater
1 tbsp
Pickled Cherry Tomatoes
Cherry Tomato
1 cupBasil
2 tbspApple Cider Vinegar
½ cup
Tomato Dip
Shiso
½ bunchLarge Tomato
1Spring Onion
1 bulbSalt
to taste
Shiso Salt
Salt
1 cupShiso
½ cup
Equipment
Kitchen Towel
Rubber Band
Fine Mesh Sieve
Kitchen Scale
Parchment Paper
Rolling Pin
Ring Cutter