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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 analysis per serving (6 servings)
25 grams carbs; 224 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 4 grams fiber; 655 milligrams sodium; 5 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dice the tomatoes very fine by hand and place them in a colander to drain for 1 hour. Transfer to a bowl.
- Step 2
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.
- Step 3
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.
- Step 4
Serve the tomato tartare with the baguette slices as a first course.
Private Notes