Tomato Tart

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.