Vegetable

Tomato Tart

by:
October 11, 2024
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Tomato Tart
Photo by Paul Stefanaggi
  • Prep time 1 hour
  • Cook time 24 hours
  • Serves 4
Author Notes

Chef Mathieu Pérou’s "Tomato Tart" is a tribute to the simplicity and authenticity of natural tomato flavors. This dish highlights seasonal ingredients, enhancing the multiple textures and aromas of tomatoes through various preparations: a tomato concassée, slow-roasted tomatoes, and a vibrant salad of heirloom tomatoes. It’s perfectly accompanied by a mustard onion compote and pickled shallots, bringing contrast and freshness to the dish. This creation celebrates the terroir and the chef’s creativity, paying homage to high-quality produce. —damianotrulli

What You'll Need
Ingredients
  • 5 lbs (2.2 kg) tomatoes
  • 4 onions
  • 2 bird's eye chili peppers
  • ½ bunch fresh thyme
  • Pinch of mignonette pepper (coarsely ground black pepper)
  • Pinch of salt
  • 1 clove
  • 1 bay leaf
  • Tomato scraps (seeds, skins, etc.)
  • 10 white onions
  • 1 tsp Orléans mustard (or Dijon mustard)
  • 1 tbsp butter
  • Pinch of salt
  • 5 lbs (2.2 kg) Roma tomatoes
  • 3.5 oz (50 g) spring onion oil
  • Zest of 1 lime
  • 0.3 oz (8 g) grated ginger
  • Salt, sugar, and pepper to taste
  • 1 tbsp heirloom and multicolored tomatoes, diced
  • 1 tsp chopped shallots
  • 1 tsp ginger vinaigrette
  • Pinch of salt and pepper
  • 1 tsp chopped parsley
  • 3.5 oz (100 g) sliced shallots (about 1mm thick)
  • 7 oz (200 g) water
  • 1.8 oz (50 g) sugar
  • 5.3 oz (150 g) white wine vinegar
  • Pinch of salt
Directions
  1. Tomato Concassée Combine ingredients: In a large mixing bowl, combine the tomatoes, onions, bird's eye chilies, thyme, mignonette pepper, salt, clove, bay leaf, and tomato scraps. Cook slowly: Cover the bowl tightly with plastic wrap and cook in a bain-marie (double boiler) at a low temperature for 24 hours. Drain and filter: After 24 hours, filter the tomato water and drain the tomato mixture on a clean kitchen towel or perforated tray to remove as much liquid as possible. Finish the concassée: Remove the bay leaf, thyme, chilies, and clove. Blend the remaining ingredients until smooth and adjust the seasoning with salt and pepper.
  2. Onion Mustard Compote Sauté onions: Finely slice the onions and sauté them in butter over medium heat until soft. Season: Stir in the mustard and season with salt. Chop: Once cooked, finely chop the mixture by hand.
  3. Confit Tomatoes Prepare tomatoes: Blanch the tomatoes to remove the skins, then cut them in half and remove the seeds. Keep the peels for drying. Season: In a mixing bowl, toss the tomatoes with spring onion oil, lime zest, grated ginger, salt, sugar, and pepper. Slow-roast: Place the seasoned tomatoes on a greased baking tray and roast overnight in an oven set at 200°F (95°C). Cut and glaze: Use a round cutter to cut the tomatoes into tart-sized rounds. Brush them with oil before serving.
  4. Tomato Salad Dice and season: Cut the heirloom and multicolored tomatoes into small cubes. Dress: Toss the tomatoes with chopped shallots, ginger vinaigrette, salt, pepper, and parsley. Lightly drain before serving.
  5. Pickled Shallots Salt the shallots: Spread the thinly sliced shallots on a flat surface and sprinkle with salt. Let sit for 25 minutes. Pickle liquid: Bring the water, sugar, and vinegar to a boil, then pour the hot mixture over the salted shallot slices. Cool and store: Let the shallots sit in the pickling liquid until cool, then reserve for serving.
  6. Assembly Concassée Base: Spread a small amount of the tomato concassée on the plate. Onion Compote: Place a spoonful of the onion mustard compote on the side. Confit Tomatoes: Arrange the confit tomatoes in a neat pattern or as a base. Tomato Salad: Garnish with the diced tomato salad. Pickled Shallots: Top with pickled shallots for acidity and crunch.
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