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Florida Tomato and Tapenade Gateaux with Chive Goat Cheese

Floridatomato14

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INGREDIENTS

3 large fully ripened fresh Florida tomatoes (about 10 oz. each)
1/3 cup pitted ni├žoise or kalamata olives
1/3 cup pitted green olives
4 fresh basil leaves
1 anchovy fillet
1 tsp. capers
1/4 tsp. chopped garlic
1/4 tsp. fresh marjoram or oregano
4 tbsp. extra virgin olive oil, divided
1 tbsp. fresh lemon juice
1/2 tsp. Dijon mustard
3 oz. goat cheese
1/4 cup 1 1/2 tbsp. milk, divided
1 tsp. chopped chives
Salt and ground black pepper, as directed
3 very large shallots, sliced into 1/4" thick rings
2 tbsp. all-purpose flour
Vegetable oil, for frying

INSTRUCTIONS

  1. 1
    Over high heat bring a medium saucepan of water to a boil. Score the skin of each tomato into 6 sections. Blanch tomatoes, one at a time in the boiling water; core tomatoes and carefully peel off skin. Pat skin dry on paper towels; reserve.
  2. 2
    Cut each tomato into 6 wedges; remove and reserve centers (pulp) of each wedge (petal). Reserve the 16 best looking petals. Remove seeds from the tomato centers; chop along with the remaining two petals and reserve.
  3. 3
    To make the tapenade, in the bowl of a food processor, combine olives, the basil, anchovy, capers, garlic, if using, marjoram, and 1/2 cup of the reserved chopped tomato. Process until finely chopped. With the motor running, through the food tube, add 1 tbsp. of the olive oil.
  4. 4
    Set four 2" by 2" metal rings on a plate. In each, layer 2 tomato petals, 1 tbsp. tapenade, 1/4 cup chopped tomato, 1 tbsp. tapenade, and 2 tomato petals. Cover, add a weight, and refrigerate until ready to serve.
  5. 5
    For the dressing whisk together the remaining 3 tbsp. olive oil, the lemon juice and mustard; set aside.
  6. 6
    About 10 minutes before serving, beat together goat cheese, 1 1/2 tbsp. milk, chives, 1/8 tsp. salt, and 1/8 tsp. ground black pepper; place in a small plastic bag or disposable pastry bag.
  7. 7
    In a bowl combine shallots and 1/4 cup milk. In a plastic bag combine flour, 1/4 tsp. salt, and 1/4 tsp. pepper. In a small saucepan over medium-high heat, heat 2" of vegetable oil. When oil is hot, add the tomato skins a few at a time and fry until crisp. Remove to paper towels to drain. Remove the shallot rings, several at a time from the milk and toss with the flour mixture in the bag. Fry until crisp and golden; remove to the paper towels and repeat until all shallot rings have been fried.
  8. 8
    To serve, transfer tomato gateaux to 4 chilled salad plates; remove rings. Pipe a swirl of goat cheese onto the top of each and drizzle with the dressing. Garnish with the fried tomato skins and shallot rings. Garnish plate with parsley and red pepper infused oils, and balsamic reduction, if desired.

notes

Stuart Tracy, Johnson & Wales University, Charleston, SC Winning entry in 2005 Florida Tomato Committee Recipe Contest

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cuisines European, French
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