Piccolo Tomato Tartare with Soy Cured Egg Yolk Recipe

2
2 hours

Ingredients

Tartare

  • 25 Piccolo tomatoes
  • 1 pinch of cane sugar
  • salt to taste
  • freshly ground black pepper to taste
  • 1 tsp thyme leaves
  • 2 dashes of extra virgin olive oil
  • 2 egg yolks
  • 100ml of dark soy sauce
  • 1 tbsp of red onion, very finely chopped
  • 1 tbsp of soft herbs, such as parsley and chives
  • 1/4 tsp red chillies, very finely chopped

Chive Mayonnaise

  • 1 egg yolk
  • 1 tsp white wine vinegar
  • 1 tsp lemon juice
  • 1/4 tsp Dijon mustard
  • 200ml of vegetable oil
  • 25ml of extra virgin olive oil
  • 1 tbsp of chopped chives
  • salt to taste
  • freshly ground black pepper to taste

Garnish

  • 1 handful of edible flowers
  • 1/2 tsp crispy shallots
  • 1 handful of salad leaves

Method

1

Put your oven on its lowest setting (around 70°C)

2

Cut a small cross into the bottom of each tomato and cover with boiling water. Leave for a minute, then drain and peel away the skins, cut in half and scoop out the seeds to make petals

  • 25 Piccolo tomatoes
3

Place the tomato petals into a bowl and season with a pinch of salt, sugar, ground pepper, a few thyme leaves and a splash of olive oil. Mix well to combine

  • 1 pinch of cane sugar
  • salt to taste
  • freshly ground black pepper to taste
  • 1 tsp thyme leaves
  • 2 dashes of extra virgin olive oil
4

Transfer the tomatoes onto a trivet or wire rack and transfer to the oven for 45 minutes to 1 hour to slightly dehydrate

5

Meanwhile, place the soy sauce into a bowl and place your egg yolks inside, ensuring that they are covered. Leave for 45 minutes to 1 hour to allow them to cure

  • 100ml of dark soy sauce
  • 2 egg yolks
6

For the chive mayonnaise, add the egg yolk, vinegar, lemon juice and mustard to a bowl and whisk until well incorporated. Slowly add the vegetable oil, bit by bit, whisking continuously until you have an emulsified mayonnaise. Slowly whisk in the olive oil

  • 1 egg yolk
  • 1 tsp white wine vinegar
  • 1 tsp lemon juice
  • 1/4 tsp Dijon mustard
  • 200ml of vegetable oil
  • 25ml of extra virgin olive oil
7

Add the finely chopped chives and season with salt and pepper. Transfer the mayonnaise to a piping bag or container and reserve until needed

  • 1 tbsp of chopped chives
  • salt to taste
  • freshly ground black pepper to taste
8

Roughly chop the Piccolo tomato petals and place into a bowl with the onion, mixed herbs, chilli paste (as much or as little as you want) and a splash of olive oil. Season with salt

  • 1 tbsp of red onion, very finely chopped
  • 1 tbsp of soft herbs, such as parsley and chives
  • 1/4 tsp red chillies, very finely chopped
  • 2 dashes of extra virgin olive oil
  • salt to taste
9

Prepare two plates, then take a round cutter and press half the tomato mixture into the bottom of the cutter. In the centre, form a shallow dip for your egg yolk to sit in. Repeat for the second plate

10

Carefully remove an egg yolk from the soy sauce, allowing it to drain slightly in your spoon, then place into the dip in the tomato mixture. Place small dots of the chive mayonnaise all the way around each plate, then garnish with small drops of olive oil. Finish with edible flowers and salad leaves. Place the crispy onions on top of the egg yolk

  • 1 handful of edible flowers
  • 1 handful of salad leaves
  • 1/2 tsp crispy shallots