Tomato Tartare Recipes

Steps:

• Dice the tomatoes very fine by hand and place them in a colander to drain for 1 hour. Transfer to a bowl.
• Gently mix the olives, shallot, chives and tarragon in with the drained tomatoes. Beat the mustard and vinegar together. Beat in the hazelnut oil and 2 tablespoons of the olive oil. Fold in. Season with salt and pepper. Chill at least 30 minutes.
• Preheat oven to 400 degrees. Brush the baguette slices with the remaining olive oil and dust with the dry herbs. Bake the slices for about 5 minutes, until lightly browned.
• Serve the tomato tartare with the baguette slices as a first course.

Steps:

• Bring a large pot of water to a boil and submerge the tomatoes. Boil until the skin begins to split, about 2 minutes. Drain and let sit until cool enough to handle.
• Carefully peel the skin off the tomatoes, then remove the seeds by cutting the tomatoes in half through the equator and shaking loose the seeds or popping them out with your finger. (You'll lose some of the liquid, and that's O.K.) Thoroughly drain the tomatoes in a gauze bag or mesh strainer for at least 30 minutes and then chop them roughly.
• Combine the remaining ingredients (except the eggs) in a bowl; add the tomatoes to the mixture and stir, then taste and adjust the seasoning. Put the tomato-tartar mixture in tart molds (tuna cans work perfectly) and refrigerate for at least 1 hour. Carefully flip the tart molds over onto a plate to release the tartar; garnish with the grated eggs and serve with flatbread.

Steps:

• Into the bowl of a food processor, add flour, sugar, salt, and butter. Pulse until coarse crumbs form. Add the egg and pulse until just combined. Add water and pulse until dough just begins to form. Transfer to a large piece of plastic wrap and compress dough into a disk. Chill in refrigerator for a half-hour.
• On a lightly floured work surface, roll the dough into a circle, about 1/8-inch thick. Fit into an 11-inch tart pan; trim. Chill for 20 minutes.
• Preheat the oven to 425 degrees. Prick the base of the pastry shell. Line with a piece of parchment paper, then fill with dried beans. Blind-bake the shell for 25 minutes. Remove the parchment, foil, and beans. Reduce oven temperature to 350 degrees and return shell to oven for 10 to 15 minutes, or until golden brown. Transfer to wire rack and let cool.
• Make the tomatoes and roasted garlic: Preheat oven to 275 degrees. Arrange tomatoes on a parchment-lined sheet tray. Drizzle with olive oil and scatter with thyme. Season with salt and pepper. Slowly roast, about 2 to 2 1/2 hours. Remove from oven and let cool.
• Remove tops from garlic. Place garlic on a piece of parchment-lined foil. Drizzle with 1 tablespoon extra virgin olive oil. Repeat with other head. Gather parchment-lined foil so that the garlic is completely covered.
• Roast garlic until tender, about 45 minutes to 1 hour. Remove from oven and let cool to room temperature.
• Preheat oven to 350 degrees. Smear baked shell with roasted garlic and sprinkle with 1 1/2 cups of cheese. Top with roasted tomatoes. Lightly season with salt and pepper. Sprinkle with remaining cheese and scatter with thyme.
• Bake 10 minutes, until cheese is melted and tart is warm. Cool slightly and serve.

Steps:

• Cut all tomatoes into 1/3-inch cubes; place in large bowl. Add 1 teaspoon fleur de sel; toss. Let stand 15 minutes. Transfer tomatoes to strainer set over large bowl; let stand 45 minutes to drain well, tossing often. Transfer tomatoes to medium bowl; stir in chopped basil, 1 tablespoon olive oil, garlic, and shallot. Season with fleur de sel and ground black pepper.
• Line six 3/4-cup ramekins or custard cups with plastic wrap, leaving long overhang. Fill each ramekin with scant 1/2 cup tomato mixture; press to compact. Cover with plastic overhang, pressing firmly. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Prepare barbecue (medium-high heat). Open up plastic wrap on ramekins. Invert 1 ramekin onto each of 6 plates, releasing tomato mixture. Brush shrimp with olive oil; sprinkle with fleur de sel and pepper. Grill shrimp, shell side down, 1 1/2 minutes. Turn shrimp over and grill just until opaque in center, about 1 1/2 minutes longer. Arrange 2 shrimp halves atop tomatoes on each plate. Drizzle remaining 1 tablespoon olive oil over tomatoes, garnish with whole basil leaves, and serve.