Tomato Tartare
Can we just keep tomato season going forever? I'm obsessed! I spotted this tartare trend and had to give it a try myself. Here’s my fresh, vegetarian twist on a tartare that’s quick, STUNNING (I mean, look at it!), and absolutely delicious. Swap in vegan mayo for a completely plant-based version.
Tomato Tartare
Serves: 2–4 as an appetizer
Total Time: 20 minutes
Ingredients
- 3–4 medium tomatoes (Roma recommended)
- 1 tbsp shallot (about ½ shallot), finely diced
- 1 tbsp gherkins, finely diced
- 1 tsp capers, finely chopped
- 1 tbsp chives, finely diced
- 1 tsp Dijon mustard
- Extra virgin olive oil
- 1 tbsp garlic aioli (see notes)
- Crispy baguette croutons or your favourite crackers
- Salt and pepper, to taste
Instructions
- Bring a medium pot of water to a boil. Prepare an ice bath in a separate bowl.
- Score the top of each tomato with an “X.” Blanch in boiling water for 45 seconds, just until skins loosen. Transfer immediately to the ice bath.
- Peel the tomatoes, halve, and scoop out the watery flesh. Finely dice, place in a strainer over a bowl, and season generously with salt. Chill for a few minutes to drain.
- If making croutons: thinly slice bread, toast in a lightly oiled pan over medium heat until golden, then season with salt.
- Prep shallot, gherkins, capers, and chives.
- Remove tomatoes from the fridge and gently press out excess liquid. Transfer to a bowl with shallot, gherkins, capers, most of the chives (reserve some for garnish), and Dijon. Mix gently, taste, and adjust seasoning with more salt, pepper, or any of the add-ins to your liking.
- To plate, shape tartare into a disc using a ring mould, cookie cutter, or ramekin. Top with aioli, reserved chives, finishing salt, and a drizzle of olive oil. Serve with croutons or crackers.
Note: For quick homemade aioli in <5 minutes, see my recipe below (vegan option included). If homemade isn’t your thing, simply mix quality mayo with a bit of grated garlic, lemon juice, and salt to taste. Takes 1 minute and tastes incredible.
Shopping List
⬜ 3–4 medium tomatoes (Roma recommended)⬜ 1 shallot
⬜ Gherkins
⬜ Capers
⬜ Chives
⬜ Dijon mustard
⬜ Extra virgin olive oil
⬜ Garlic aioli (or mayo, garlic, lemon)
⬜ Baguette or crackers
⬜ Salt and pepper
Homemade Garlic Aioli
Ingredients
- Juice of 1 lemon
- 2 cloves garlic
- 1 tsp Dijon mustard
- 1 egg
- ¾ cup neutral oil
- ¼ cup olive oil
- ½ tsp salt
- Vegan option: replace the egg with 1 tbsp canned chickpeas + 2 tbsp aquafaba (chickpea water). All other ingredients remain the same. I’ve tried this version and I really can’t taste a difference!
Instructions
- In a tall container just wider than your immersion blender, combine lemon juice, garlic, mustard, egg, and salt.
- Pour in the oils and let settle for a minute.
- Place the head of your immersion blender at the bottom of the container. Turn on, then slowly raise the blender to incorporate the oil until emulsified.
- Season to taste. This literally takes < 5 minutes!