French cuisine · Salads & Mezze

Tomato Tartare with Goat Cheese

Finely diced tomatoes with shallot and basil, layered in a ring and topped with creamy fresh goat cheese.

Ingredients · for 4 servings

• 600 g tomatoes
• 150 g cream cheese
• 100 g goat cheese log
• 1 shallot
• 1 bunch basil
• 4 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• Salt, pepper

Instructions

1. Score the tomatoes crosswise at the stem end, dip them in boiling water for 20 sec., shock in cold water, and peel.
2. Quarter the tomatoes, scrape out the seeds with a spoon, and cut the flesh into even 5 mm cubes.
3. Put the cubes in a sieve, salt them lightly and let drain for 10 min. so the tartare doesn't turn watery later.
4. Finely dice the shallot, cut the basil leaves into strips, and mix both with 3 tbsp olive oil, the white wine vinegar, the honey and pepper into the tomato cubes.
5. Stir the goat cheese log and cream cheese smooth with a fork until a thick, spreadable cream forms, and season with salt and pepper.
6. Layer the tomato tartare on four plates using a serving ring, top each with a quenelle of goat cheese cream, drizzle with the remaining olive oil, and serve immediately.