Quasi-classic Feta and Arugula Tomato Tartare

Quasi-classic Feta and Arugula Tomato Tartare

September 17, 2021
 Quasi-classic Feta and Arugula Tomato Tartare

Quasi-classic Feta and Arugula Tomato Tartare

Jean-François Plante's recipe

8 plum tomatoes, peeled, seeded and dice

1 small clove garlic, minced

3 tbsp (45 ml) finely chopped shallot

2 tbsp (30 ml) capers

100 g (3.5 oz) coarsely crumbled feta

1 tbsp (15 ml) Dijon mustard

1 tbsp (15 ml) ketchup

6 tbsp (90 ml) extra-virgin olive oil

2 tbsp (30 ml) finely chopped baby arugula

Dash of Tabasco (to taste)

2 tbsp (30 ml) lemon juice

Freshly ground salt and pepper

TO SERVE

A handful of baby arugula

Dash of extra-virgin olive oil

Salt and pepper

Put the diced tomatoes in a colander placed over a stainless steel bowl, sprinkle with salt and let stand at room temperature for two hours.

With a large spoon, gently press the tomatoes to drain the remaining liquid. Dispose of the water.

In a bowl, gently combine the tomatoes and the remaining ingredients.

Season with salt and pepper to taste. Taste and adjust the seasoning with salt, pepper and Tabasco, as needed.

Using a cookie cutter, plate the tartare on four plates. Garnish with arugula tossed in a little olive oil, salt and pepper. Serve the tartare with croutons.

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