Tomato Tartar Ww Recipes

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CHEF JOHN'S TOMATO TART



Chef John's Tomato Tart image

One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.

Provided by Chef John

Categories     Appetizers and Snacks     Pastries

Time 1h15m

Yield 4

Number Of Ingredients 10

1 sheet frozen puff pastry, thawed and cut into quarters
2 ½ tablespoons Dijon mustard
1 large ripe tomato, sliced into 1/4-inch rounds
salt and freshly ground black pepper to taste
3 pinches herbes de Provence
1 tablespoon freshly grated Parmigiano-Reggiano cheese
2 tablespoons extra-virgin olive oil, divided
1 pinch chopped fresh oregano
1 pinch chopped fresh parsley
1 pinch chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
  • Freeze dough until firm, about 10 minutes.
  • Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
  • Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
  • Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
  • Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 31.1 g, Cholesterol 1.1 mg, Fat 30.2 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 444.8 mg, Sugar 1.7 g

TOMATO TARTAR



Tomato Tartar image

Provided by Mark Bittman

Categories     appetizer, side dish

Time 1h30m

Yield 4-6 servings

Number Of Ingredients 10

2 pounds plum tomatoes (10-12)
1/4 sweet onion, like Vidalia, finely chopped
3 tablespoons Dijon mustard
3 tablespoons mayonnaise
1 tablespoon beef stock
1 tablespoon Worcestershire sauce
1/2 tablespoon capers
1/2 teaspoon Tabasco sauce
Salt and freshly ground black pepper
2 hard-boiled eggs, grated, for serving

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.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 434 milligrams, Sugar 5 grams, TransFat 0 grams

FRESH TOMATO TARTAR SAUCE



Fresh Tomato Tartar Sauce image

This is the first tartar sauce I liked. This has the taste of tomatoes and jalapenos mixed in with good quality mayonnaise. This recipe comes from Simply Elegant, a cookbook from the Windsor Court Hotel in New Orleans. This is a lovely accompaniment to crab cakes, fresh fish, or fried duck.

Provided by Penny Stettinius

Categories     Sauces

Time 1h20m

Yield 3 cups, 12-14 serving(s)

Number Of Ingredients 7

2 fresh tomatoes, peeled, seeded, and finely chopped
2 fresh jalapeno peppers, stemmed, seeded, and finely chopped
12 cornichons, finely chopped
2 tablespoons capers, finely chopped
1/4 medium onion, peeled and finely chopped
2 cups mayonnaise (use Hellman's or homemade)
2 lemons, juice of

Steps:

  • Combine all the ingredients in a medium bowl.
  • Cover and refrigerate for 1 hour before serving.
  • Any leftover sauce may be stored, covered, in the refrigerator for up to 3 months.

Nutrition Facts : Calories 167.5, Fat 13.3, SaturatedFat 2, Cholesterol 10.2, Sodium 1107.3, Carbohydrate 12.8, Fiber 1.2, Sugar 4.1, Protein 0.9

TOMATO TARTARE



Tomato Tartare image

Provided by Florence Fabricant

Categories     appetizer, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 12

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

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.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 654 milligrams, Sugar 7 grams, TransFat 0 grams

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