Ingredients
- 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 ½ tablespoons finely minced fresh chives
- ½ tablespoon finely minced tarragon leaves
- ½ teaspoon Dijon mustard
- 1 tablespoon sherry vinegar
- 2 tablespoons hazelnut oil
- 3 tablespoons extra-virgin olive oil
- Salt and fresh black pepper
- ½ small sourdough baguette, cut into 18 thin slices
- 1 tablespoon dry herbes de Provence or fines herbes
- Nutritional Information
Nutritional analysis per serving (6 servings)
202 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 4 grams protein; 159 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
Dining and Cooking