
Tomato-Tartar with Tête de Moine AOP
- Meatless
Ingredients
Serves 4
- 8 Tête de Moine AOP cheese flowers
- 1 lbs ripe tomatoes
- 8 basil leaves
- 1 teaspoon balsamic cream
- salt, pepper
- 8 black olives, pitted
- 1 tbsp sunflower seeds
- 1 teaspoon olive oil
- ½ teaspoon paprika powder
Preparation
- Cut the tomatoes crosswise at the bottom, pour boiling water over them and let stand for 20 to 30 seconds. Then peel off the skin and cut tomatoes into 1/3" cubes. Put in a sieve and lightly salt so that excess water can drain off.
- Cut the olives into small cubes and finely chop the basil leaves. Put in a salad bowl. Add the sunflower seeds, oil, balsamic cream and diced tomatoes. Pepper and mix gently.
- Place the tomato tartare in 4 molds and turn them directly onto a plate. Remove the molds, garnish the tartar with 2 Tête de Moine AOP rosettes each and sprinkle with paprika. Serve immediately.
Cheese in this recipe
