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Tomato tartare with black olive crumble and Parmesan crisp

Anja, the Baking Food Stylist

Anja, the Baking Food Stylist

aperitif

250

minus

Recipe for

4

person

persons

250

minutes

For the tomato tartare

1600g Frieda cherry tomatoes

2 shallots

a handful of flat-leaf parsley

1 can of black, pitted olives

75g Parmesan shavings

4 tsp olive oil

2 tsp balsamic vinegar

2 tbsp capers

½ tsp mustard

pepper

salt

Roadmap

Black Olive Crumble

Preheat the oven to 90°C and line a baking sheet with parchment paper.
Drain the olives, pat them dry, and chop them into pieces.
Let the olives dry in the oven for 3 to 4 hours, let them cool, and grind them finely.

Parmesan Crisps

Preheat the oven to 180°C and line a baking sheet with parchment paper.
Spread the Parmesan shavings over the baking sheet. Form small circles or mounds with each batch.
Place the baking sheet in the oven for about 10 minutes.
Let the Parmesan crisps cool on the baking sheet. Carefully separate them. Break them into smaller pieces, if desired.

Tomato Tartare

Bring a pot of water to a boil. Remove the stems from the tomatoes and use a sharp knife to cut a small cross in the bottom of each tomato. Submerge the tomatoes in the boiling water for about 15 seconds. Rinse them under cold water.
Remove the skins and seeds from the tomatoes. Cut them into small cubes.
Make a dressing by mixing the olive oil with the balsamic vinegar and mustard. Season with salt and pepper.
Finely chop the parsley and capers, and cut the shallots into small pieces.
Place the tomatoes, parsley, capers, and shallot in a mixing bowl. Add the dressing and gently toss to combine.
Divide the tomato tartare among 4 small glasses. Top with the olive crumble and the Parmesan crisp.

‍

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

4

persons

person

For the tomato tartare

1600g Frieda cherry tomatoes

2 shallots

a handful of flat-leaf parsley

1 can of black, pitted olives

75g Parmesan shavings

4 tsp olive oil

2 tsp balsamic vinegar

2 tbsp capers

½ tsp mustard

pepper

salt

Fan of this recipe?

View more

Preparation

250

minus

Black Olive Crumble

Preheat the oven to 90°C and line a baking sheet with parchment paper.
Drain the olives, pat them dry, and chop them into pieces.
Let the olives dry in the oven for 3 to 4 hours, let them cool, and grind them finely.

Parmesan Crisps

Preheat the oven to 180°C and line a baking sheet with parchment paper.
Spread the Parmesan shavings over the baking sheet. Form small circles or mounds with each batch.
Place the baking sheet in the oven for about 10 minutes.
Let the Parmesan crisps cool on the baking sheet. Carefully separate them. Break them into smaller pieces, if desired.

Tomato Tartare

Bring a pot of water to a boil. Remove the stems from the tomatoes and use a sharp knife to cut a small cross in the bottom of each tomato. Submerge the tomatoes in the boiling water for about 15 seconds. Rinse them under cold water.
Remove the skins and seeds from the tomatoes. Cut them into small cubes.
Make a dressing by mixing the olive oil with the balsamic vinegar and mustard. Season with salt and pepper.
Finely chop the parsley and capers, and cut the shallots into small pieces.
Place the tomatoes, parsley, capers, and shallot in a mixing bowl. Add the dressing and gently toss to combine.
Divide the tomato tartare among 4 small glasses. Top with the olive crumble and the Parmesan crisp.

‍

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Black Olive Crumble

Preheat the oven to 90°C and line a baking sheet with parchment paper.
Drain the olives, pat them dry, and chop them into pieces.
Let the olives dry in the oven for 3 to 4 hours, let them cool, and grind them finely.

Parmesan Crisps

Preheat the oven to 180°C and line a baking sheet with parchment paper.
Spread the Parmesan shavings over the baking sheet. Form small circles or mounds with each batch.
Place the baking sheet in the oven for about 10 minutes.
Let the Parmesan crisps cool on the baking sheet. Carefully separate them. Break them into smaller pieces, if desired.

Tomato Tartare

Bring a pot of water to a boil. Remove the stems from the tomatoes and use a sharp knife to cut a small cross in the bottom of each tomato. Submerge the tomatoes in the boiling water for about 15 seconds. Rinse them under cold water.
Remove the skins and seeds from the tomatoes. Cut them into small cubes.
Make a dressing by mixing the olive oil with the balsamic vinegar and mustard. Season with salt and pepper.
Finely chop the parsley and capers, and cut the shallots into small pieces.
Place the tomatoes, parsley, capers, and shallot in a mixing bowl. Add the dressing and gently toss to combine.
Divide the tomato tartare among 4 small glasses. Top with the olive crumble and the Parmesan crisp.

‍

Recipe for

4

person

persons

250

minutes

For the tomato tartare

1600g Frieda cherry tomatoes

2 shallots

a handful of flat-leaf parsley

1 can of black, pitted olives

75g Parmesan shavings

4 tsp olive oil

2 tsp balsamic vinegar

2 tbsp capers

½ tsp mustard

pepper

salt

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

More

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