Tomato tartare

 

Halve 120g small tomatoes, sprinkle with salt, pepper, sugar, olive oil end lemon juice and bake in a 100°C oven for 4 hours. Peel and hack (or use 120g sun-dried tomatoes). 

Mix with 7g capers, 14g finely sliced cornichons, 7g Dyon mustard, 7g finely sliced parsley, 7g finely sliced shallot, 1/2 egg yolk, 3 drops of Tabasco, 3 drops of Worcestersauce, salt and pepper.

Sprinkle 3 pieces of Melba toast with olive oil, salt and pepper and bake in a 150°C oven during 5 mins

Then crush them

Serve as shown, the tartare on top of the crushed Melba, finish with edible flowers

(A Niven Kunz recipe)