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Vegetarian Cherry-and-Tomato Tartare

Vegetarian Cherry-and-Tomato Tartare

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Serves 6 (serving size: 1/2 cup tartare, about 1 tbsp. orange cream)

Traditional tartare is an indulgent delight of varying raw textures, which we replicate here using cherries, walnuts, and a surprising mixture of orange and cream. Try it on baguettes with a grassy olive oil for contrast, or plate it among a bed of bitter greens (such as arugula) for a salad.


  • 2 1/2 cups seeded and chopped multi-colored heirloom tomatoes (from 3 large tomatoes)
  • 1/4 cup heavy cream
  • 1/2 teaspoon orange zest (from 1 orange)
  • 1/8 teaspoon orange flavoring
  • 1 teaspoon kosher salt, divided
  • 1/4 cup toasted walnuts, finely chopped, divided
  • 2 cups chopped fresh Bing cherries (14-oz.)
  • 1 tablespoon finely chopped fresh tarragon, plus leaves for garnish
  • 2 teaspoons honey
  • 2 teaspoons walnut oil
  • 1/4 teaspoon black pepper
  • 2 1/2 teaspoons sherry vinegar, divided
  • Toasted baguette slices, for serving

Nutritional Information

  • Calories 129
  • Fat 8g
  • Satfat 3g
  • Unsatfat 5g
  • Protein 2g
  • Carbohydrate 14g
  • Fiber 2g
  • Sugars 11g
  • Added sugars 2g
  • Sodium 327mg
  • Calcium 3% DV
  • Potassium 9% DV

How to Make It

Step 1

Place tomatoes in a colander and let drain 30 minutes.

Step 2

While tomatoes drain, whisk together cream, orange zest, orange flavoring, and 1/4 teaspoon of the salt just until stiff peaks form, about 2 minutes. Stir in 2 tablespoons of the walnuts. Chill orange cream until ready to use.

Step 3

Transfer drained tomatoes to a large bowl. Add cherries, tarragon, honey, walnut oil, pepper, 1 teaspoon of the sherry vinegar, and remaining 2 tablespoons chopped walnuts and 3/4 teaspoon salt. Transfer tomato mixture to a colander and let drain 5 minutes.

Step 4

Place a 3-inch metal ring mold on a plate. Fill ring with 1/2 cup of the tomato mixture; smooth top. Remove ring. Repeat procedure with remaining tomato mixture on a total of 6 plates. Drizzle 1/4 teaspoon of remaining sherry vinegar on top of each tartare. Place a quenelle or dollop of orange cream on top of each tartare. Garnish with tarragon leaves. Serve immediately.

Watch the video: Marbens Beetroot Tartare (August 2022).